6 60 mins
Print Recipe

Two Fruit Sponge Cake

Recipe by Justine Schofield


  • 700g jar Goulburn Valley Two Fruits, drained well
  • 200g Caster Sugar
  • 2 Eggs
  • 1 tsp Vanilla Bean Paste
  • 150ml Milk
  • 110g Butter, melted
  • 150g Almond Meal
  • 120g Self-Raising Flour, sifted
  • 50g Slivered Almonds
  • 2 tbsp Demerara Sugar


  1. Preheat the oven to 180C. Grease and line a rectangular slice tin (27cm x 18cm approx.) with baking paper.
  2. In a large bowl whisk the caster sugar, eggs and vanilla together until sugar has dissolved. Then mix in the butter and milk until well combined.
  3. Add the flour and almond meal and fold through with a spatula until a smooth batter has formed. Pour into the prepared Scatter over fruit, slivered almonds and demerara sugar.
  4. Cook for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool completely in the tin before serving.
Two Fruit Sponge Cake

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