A tender butter cake with canned fruit folded into the batter, topped with the fruit syrup that keeps it moist. The shelf holds just enough for a small, rich cake that sits between dessert and breakfast cake.

Serves 2. 45 minutes, 15 at the stove.

About 520 calories a serving, 8 g protein, 65 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Drain the Del Monte fruit in a sieve set over a bowl, catching about 1/4 cup of syrup; set both aside. Melt 4 tablespoons butter in a small saucepan over low heat, then pour it into a bowl to cool for a moment.
2. Whisk 1 egg into the cooled butter, then add 2 tablespoons milk and mix. Fold in 1/2 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt until just combined, then gently fold in the drained fruit. Pour the batter into a buttered 5 x 7 inch baking dish or similar.
3. Bake 25 to 30 minutes until a skewer through the centre comes out with just a crumb or two clinging. While it bakes, warm the reserved syrup in the saucepan over low heat.28 min
4. Pour the warm syrup over the hot cake and let it soak in. Cool the cake in the dish for 15 minutes before serving warm with a spoon and any syrup from the bottom of the dish.

Note Swap the fruit for jam thinned with a little water if that suits you better. Leftovers keep in the fridge for two days, warm gently before eating. Serve with thick cream or yogurt at the table.