Inspired by French food writer and journalist
François-Régis Gaudry
I liked the apricots and plums in this "Soft Cake of Summer Fruits (
fruits d'été)" so recommend using those, especially if you like fruits on the tart side, although nectarines, peaches, cherries or berries would work, too.
I made this a few times and definitely prefer this with the mix of almond- and all-purpose flour. The ground almonds (
almond flour) are really delicious in the dessert, but if you can't get ground almonds (sometimes called almond meal or almond flour), you can use 1 1/4 cups (175g) of all-purpose flour in place of the mix.
NOTES: The picture in the post of the batter shows 3 eggs being added, and I took that photo while testing the recipe, which I did a few times. The final recipe I came up with, below, uses 2 eggs.
Also, I'm posting this while on vacation and originally omitted the sugar. I didn't bring my testing notes on vacation but remember it being the amount (1 1/4 cups) listed below, but you could use more or less as it's a very adaptable cake. (The
original recipe that inspired this one called for 330g, or 1 2/3 cups of sugar, with slightly more fruit and batter.) But if you want to wait to make the recipe until I return, I'll update the recipe in September if necessary.
Notes: If you want to make this gluten-free, I'd go with the almond flour rendition, and use a gluten-free flour substitute in place of the wheat flour. If you want to reduce the sugar in the recipe, you could cut it by 6 tablespoons/75g and skip the sugar on top, although I wouldn't.