The combination of peaches and the raspberries is such a classic, and this cake brings them together perfectly. I particularly love how moist the cake is but it still cuts perfectly into slices or squares. This would make an ideal morning or afternoon treat for guests.
Whilst the cake is very simple to make, it does take a little while to cook because of the depth. If you want to save some time then use a bigger, shallower slice pan rather than a square cake pan.
If you don’t have any fresh peaches then you can use slices from a can, but the peach slice texture might break down a bit more.
This cake can be stored in an airtight container for 2-3 days.
Ingredients – serves 8-10:
- 250g/9 oz unsalted butter, melted
- 250g/9 oz white sugar
- 250g/9 oz self raising flour
- 3 eggs
- 1 teaspoon vanilla extract
- 2 peaches, halved, stoned and cut into thin slices
- 2 handfuls frozen raspberries
- icing (powdered) sugar, sieved, to decorate
- Heat your oven to 180C/160C fan forced/350F.
- Grease and line a 20cm/8 inch square cake pan with baking paper.
- Mix together the melted butter, sugar, flour, eggs and vanilla until you have a smooth batter.
- Spread half the batter in an even layer in the prepared pan.
- Place half the peach slices in a single layer on top of the batter in the pan, then scatter over half the raspberries.
- Carefully spread the remaining cake batter to form another layer.
- Top with another layer of the remaining peach slices and raspberries.
- Bake for about 1 hour or until golden. The cake is cooked when a skewer inserted into the centre comes out with crumbs on it.
- Remove from the oven and leave to cool in the pan for at least 30 minutes.
- Turn out of the pan onto a wire rack, remove the baking paper and leave to cool completely.
- Just before serving, decorate with some sieved icing (powdered) sugar.