500 g (1 lb) mixed fruit, such as mango, plums, peach, pineapple and apricots, roughly chopped
125 g (4 oz) marzipan, coarsely grated
75 g (3 oz) plain flour, sifted
1 teaspoon baking powder
50 g (2 oz) cold unsalted butter, diced
25 g (1 oz) caster sugar
50 g (2 oz) ground almonds
pinch of salt
1 large egg, lightly beaten
toasted flaked almonds
double cream, to serve
Gently mix together the fruit and 75 g (3 oz) of the marzipan in a bowl, then tip into a round ovenproof dish, about 20 cm (8 inches) in diameter and 4 cm (1 3/4 inches) deep.
Place the flour, baking powder and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sugar, ground almonds, remaining marzipan and salt and pulse until just combined. Add the egg and pulse briefly to form a soft dough.
Top the fruit with spoonfuls of the dough and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until risen and golden. Scatter with flaked almonds and serve with cream.