and sugar, with essence added, until fluffy. Add eggs one at a time. Stir
dry ingredients and nuts into margarine mixture. Pour fresh fruit puree
into mixture. Mix well. Spread mixture into a greased and line 23-cm round
cake pan. Bake in the oven at 160C for 50-60 minutes. Cool cake in the pan
for 30 minutes before turning out onto a wire rack to cool completely.
Before serving, sprinkle icing sugar on the cake and then arrange fresh
fruits on it.