A quick and versatile recipe, using any surplus fruit in your fridge.
Ingredients for 4 portions
- Flour 200 g
- Sugar 170 g
- Whole eggs 3
- Lemon (juice and grated zest) 1
- Baking powder 1 tsp
- Fresh, peeled, in-season fruit 1 kg
Preparation
Peel and chop the fruit and put into a bowl.
Add the juice and grated zest of the lemon and place in the fridge.
In another bowl, whip the eggs with the sugar into a smooth, foamy, even mixture.
Mix the flour and baking powder together and add to the mixture a little at a time.
Mix in the fruit.
Pour into a greased 24 cm springform cake tin and sprinkle with sugar.
Bake for 180°C for half an hour, check with a toothpick: when the toothpick comes out dry, the cake is ready.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.