Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Stone Fruit Sponge
Make the most of summer stone fruit with this stone fruit sponge cake which is perfect for an afternoon treat.
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Ingredients
- 125g butter, softened
- 3/4 cups sugar
- 3 eggs
- Pinch of salt
- 3/4 cups flour
- 1.5 tsp baking powder
- 8 stone fruit, halved with stones removed (eg plums, nectarines)
- Icing sugar to dust
Method
- Preheat the oven to 180°C (fan-forced) or 200°C (conventional).
- Beat butter and sugar for several minutes.
- Add the salt then add the eggs one at a time, beating for a minute in between each egg.
- Fold in sifted flour and baking powder.
- Spread batter into a lined square baking tin. Gently press the halved plums into the batter, cut side up.
- Bake for 25 minutes or until cooked.
- Cool and dust with icing sugar before serving.