Raspberry and Peach Cake
This luscious cake is perfect for a summer afternoon tea.
Ingredients
- 180g unsalted butter
- 180g sugar
- 2 large free-range eggs
- 180g self-raising flour
- 100g ground almonds
- ½ tsp of vanilla extract
- 200g ripe peaches
- 1 punnet of raspberries
- Icing sugar, to decorate the cake
Instructions
- 1.
Preheat the oven to 180˚C and line the base of a 20cm loose-bottomed cake tin with baking paper.
- 2.
Cream the butter and sugar together in an electric bench-top mixer until pale. Add the eggs one at a time and don't worry if the mixture looks curdled.
- 3.
Combine the flour and almonds together and slowly add to the egg mixture. Add the vanilla.
- 4.
Halve, stone then roughly chop the peaches and incorporate them into the mix along with the raspberries.
- 5.
Using a rubber spatula scrape the cake mix into the tin and bake for 1 hour. Test with a skewer and if it comes out clean the cake is cooked. If not, leave it for another 15 minutes in the oven.
- 6.
Remove the cake from the oven and leave to cool for 10 minutes before removing it from the tin. Slide onto a plate, dust with icing sugar and serve with either yoghurt or softly whipped cream.
