Preheat oven to 180°. Grease and line a 23cm round springform cake tin.

In a bowl, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in the sour cream.

Using a spatula or wooden spoon, fold in the ground almonds, flour, and baking powder.

Spread half of the mixture evenly into the tin and top with half of the fruit - you do not need to press it in. Spread over the remaining mixture and arrange the rest of the fruit on top.

Bake for 45-55 minutes or until a skewer inserted in the middle comes out clean.

Let cake cool in tin for at least 30 min before removing. Dust with icing sugar to serve. Store left overs in the fridge in hot weather.