If you plan to bake your cake with fruit on top, pastry chef and food influencer @austrianwithwuff says, you'll need a bit of extra flour to effectively do so. Per her instructions, just before adding your fruit of choice onto your cake, dip the bottoms into flour. This will allow them to adhere to the surface of the batter, keeping them in place while the cake bakes.
For best results, Madhurum's Eggless Cooking shares, make sure the fruit is cut into smaller pieces to allow for better weight distribution. And if you're using dried or candied fruits instead of fresh ones, make sure to fully coat them in flour rather than just dusting the bottoms.
The flour alone should be enough to prevent the fruit from falling to the bottom of the pan, but if your cake batter is particularly runny, Mary Berry suggests mixing ground almonds into it. This will thicken it up, allowing the fruit to stay put.
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