• 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 50 g (2 oz) semi-dried pineapple, finely chopped
  • 4 tablespoons smooth apricot or red fruit jam
  • 2 x 100 g (3½ oz) pots fruit-flavoured fromage frais
  • ¼ small fresh pineapple, peeled and cored
  • ½ mango, stoned and peeled
  • handful of fresh raspberries, blackberries or stoned cherries
  • handful of seedless black grapes

Line a 12-section bun tray with paper cake cases. Put the butter, sugar, eggs, flour and baking powder in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture between the paper cases and scatter with the semi-dried pineapple.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Spread each cake with a teaspoonful of the jam and then a thin layer of fromage frais.

Slice the fresh pineapple and mango. Cut rounds from the fruit flesh using a 2.5 cm (1 inch) cutter and arrange about 5 in a circle over each cake to make a flower shape. Place a raspberry, blackberry, cherry or grape in the centre of each, halving if large.

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