Summer fruit bake

Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm loose bottomed cake tin with non-stick spray.
Cream the butter till pale yellow. Add small quantities of the sugar at a time while beating continuously. Add the eggs one by one, beating well after each addition.
Sift the ginger and self-raising flour together and then sift it into the egg mixture. Mix well. Add the almond flakes and mix again. Turn half the cake batter into the prepared tin. Arrange all the fruit on top and spread the remaining batter over it evenly. Bake for 55-60 minutes or till the cake is done and a testing skewer comes out clean when inserted into the centre of the cake. Leave for 20-30 minutes in the tin to cool. Remove from the tin and place on serving platter. Dust with icing sugar just before serving.
Serve with ice cream, plain yoghurt or whipped cream if desired.
Makes a medium-sized cake.