Ingredients:
6 large eggs, separated
225g sugar
100g butter, melted and cooled
210g plain flour
120g farina (cram of wheat or semolina)
flour for dusting
600g mixed fruit (with juice)
Method:
Beat the egg yolks with half the sugar until pale and creamy. Add the melted butter a little at a time, whisking continually until thoroughly combined. Meanwhile beat the egg yolks in a clean and dry bowl until stiff then fold in the beaten egg whites alternately with the flour and cream of wheat until thoroughly combined.
Grease a cake tin and coat with flour then turn the cake batter into this. Dust the fruit with flour then add to the top of the cake. Transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until cooked through and lightly brown on top (the cake is done when a skewer inserted into the centre of the cake emerges cleanly).
Allow to cool for 10 minutes in the tin then transfer to a wire rack and set aside until cooled. Slice into wedges and serve.
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