Recipe Method

1. Preheat the oven to 170°C.
2. Grease a loose bottom cake tin – 20-23cm is fine.
3. Cream the butter, sugar and vanilla extract together until light and airy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the flour, milk, salt and lemon rind and mix through gently.
6. Carefully fan the fruit out on the bottom of the cake pan, drizzle with honey.
7. Spoon the batter onto the fruit and gently spread it out.
8. Bake for 30-40 minute until golden brown and a skewer inserted in the middle comes out clean.
9. Leave to cool in the tin for 10 minutes before carefully turning out into a serving plate.