We're moving house soon, so this is a strange cake made by using up some ingredients that we had loitering around in the cupboard. This turned out as a nice but crumbly scone-like cake - Philippa liked it enough that she asked me to write it down, even though it was a weird made-up thing. So here you go! (Warning: the measurements are entirely guessed, I didn't weigh anything - treat them as rough ratios.)
Grease a 20cm cake tin.
Chop the apricots into small pieces, and chop the peaches into large rough chunks (leaving out the stone, of course). Put these fruit in a bowl, as well as the juice and rind of the 1/2 lime. Add a splash of apple juice and the limoncello, and half of the vanilla essence.
Sieve together the rice flour, cornflour, ground almond, and baking powder.
In a separate bowl, cream together the margarine and sugar with the other half of the vanilla essence. You want to cream it with a fork for about 5 minutes until it's thoroughly mixed and light-coloured, and give it a bit more mixing for luck. Then cream the eggs into the mixture one-by-one (adding a tiny bit of the flour mix each time, this apparently helps stop it separating). Add the milk too.
Add the flour mixture to this lot, and mix it in with a big metal spoon. Then add the fruit mixture and mix it in, but don't mix too much or the air'll go out of it.
Bake in a preheated oven at 170ºC for approx 40 minutes. As usual, it's ready when you put a knife in the middle and it comes out clean. Take the cake out of the tin and let it cool on a wire cake stand.