zoom Raspberry, peach & almond traybake
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    Raspberry, peach & almond traybake

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    *mandatory

    Raspberry, peach & almond traybake

    • Vegetarian
    • Preparation time: 15 minutes + cooling
    • Cooking time: 35 minutes
    • Total time: 50 minutes + cooling

    Serves: 15

    Ingredients

    225g unsalted butter, softened, plus extra for greasing
    200g golden caster sugar
    3 British Blacktail Medium Free Range Eggs, beaten
    1 tsp almond extract
    200g self-raising flour
    100g ground almonds
    1 tsp baking powder
    ½ tsp fine salt
    3 tbsp whole milk
    100g raspberries
    2 small peaches, stoned and cut into wedges

    Method

    1. Preheat the oven to 180°C, gas mark 4 and grease and line a 22cmx33cm cake tin with baking parchment.

    2. Using an electric beater, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs and almond extract, then gently beat in the flour, ground almonds, baking powder and salt until just combined. Finally beat in the milk.

    3. Tip into the cake tin and level the top with the back of a spoon. Place in the oven and bake for 15 minutes. Carefully open the oven door and, quickly and evenly, scatter the fruit over the top of the cake.

    4. Bake for another 15-20 minutes until golden, risen and a toothpick or skewer inserted into the centre comes out clean. Cool completely in the tin, then cut into squares to serve.
     

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    Cook’s tip
    This cake is great served just as it is, but is even better with a spoonful of chilled Waitrose 1 Madagascan Vanilla Custard. 

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