This weeks treat is homemade Raspberry and Peach cake!! It is gorgeous with fresh fruit, a bit of cream and cup of tea... happy baking! Special equipment 22cm (9in) round springform cake tin Ingredients 200g (7oz) unsalted butter; melted, plus extra to grease 250g (9oz) self-raising flour; sifted 100g (3½oz) golden caster sugar 4 medium eggs; beaten 125g (4oz) raspberries 2 large, almost-ripe peaches of nectarines; halved, stoned and sliced 4 tbsp apricot jam Juice of ½ lemon Method 1. Preheat the oven to 190ºC (170ºC fan oven) mark 5. Grease a springform cake tin and base-line with baking parchment. 2. Put the flour and sugar into a large bowl. Make a well in the centre and add the melted butter and the eggs. Mix well. 3. Spread half the mixture over the bottom of the cake tin and add half the raspberries and sliced peaches or nectarines. Spoon on the remaining cake mixture, smooth over, then add the remaining raspberries and peaches of nectarines, pressing them down into the mixture slightly. 4. Bake for 1-1¼ hours until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin to cool for 10 minutes. 5. Warm the jam and the lemon juice together in a small pan and brush over the cake to glaze. Serve warm or at room temperature. Good Housekeeping (2011). The Baking Book.Great Britain: Collins & Brown. P28.

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