Instructions

1. Preheat the oven to 190°C and line the bottom of a 20-23 cm cake tin with baking paper.
2. Mix the flour with the almond, sugar, salt and baking powder. Mix in the orange zest and 2 tsp of cinnamon.
3. Melt the butter. Whisk the eggs in a bowl, add the butter and milk.
4. Add the egg mixture to the dry one and combine carefully - do not mix it too much, otherwise the cake will be too heavy.
5. Pour one third of the batter into the cake tin, then scatter half of the chopped fruits on top.
6. Spoon the second third of the batter in the tin, and cover with the remaining fruit pieces. Pour over the remaining batter, spreading it out evenly.
7. Sprinkle the extra sugar and the and the remaining cinnamon on top of the cake.
8. Bake in the oven for about 45 minutes until golden brown - when the edge of the cake comes away from the tin it’s cooked.
9. Rest for 15 minutes in the tin, then transfer to a wire-rack to cool.