Raspberry and Peach Cake

Enough for 8

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

Method

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.