1½ tablespoons orange zest
½ cup (125ml) freshly squeezed orange juice
⅓ cup (80ml) water
1 cup (220g) white sugar
1 stick cinnamon
4 apricots, stoned and sliced
4 plums, stoned and sliced
1 store-bought sponge cake
300ml double (thick) cream Combine the orange zest and juice, water, sugar and cinnamon in a frying pan over medium-high heat and stir to dissolve the sugar. Simmer for 4 minutes or until syrupy. Add the apricot and plum and carefully cook for 1 minute each side. Set aside to cool slightly.
To serve, trim sponge and cut into 4 squares. Halve each piece horizontally. Place sponge bases on serving plates and drizzle with a little fruit syrup and cream. Top with sponge tops. Spread with cream, top with apricot and plum slices and drizzle over syrup. Serve immediately. Serves 4.
