I’m in full summer mode, even though it’s only just June! With blue skies, sunny days and a weekend at the beach, I’m really feeing those summer vibes. So I decided it was definitely time for a summer bake. This is one of my favourite summer flavour combinations; the sweetness of the peaches against the tang of the raspberries is just delightful. I made this a few years ago for my mum’s 60th birthday garden party and it was the perfect cake. Light, fluffy, super tasty and no chocolate to melt under a hot summer sun – try it, you’ll love it.
Peach & Raspberry Traybake
Ingredients
170g baking spread or butter
100g caster sugar
50g light brown sugar
2 eggs
1/2 tsp vanilla extract
130g self raising flour
3 tbsp ground almonds
a tin of sliced peaches – or two fresh peaches, sliced
50g fresh raspberries
Method
- Preheat your oven to 180°C fan/200°C/Gas Mark 6 and line a 8″ square tin with baking paper or silicone sheets.
- Melt the butter in a saucepan, then add the sugars, vanilla and eggs and beat together until lovely and smooth.
- Stir in your flour and ground almonds until combined – really beat it until it’s lovely and smooth.
- If you’re using tinned peach slices, pop them onto some kitchen paper and dry them so they don’t add too much extra liquid to the cake. We don’t want soggy squares!
- Pour your mixture into the baking tin and place the peach slices on top. Scatter the raspberries around them and be aware of how you’re going to cut the traybake to serve – make sure there’s a bit of peach and raspberry in each square.
- Bake for 35-40 minutes, until it’s cooked through and a skewer comes out clean.
- Remove from oven and cool in the tin for a few minutes. You can sprinkle with icing sugar or flaked almonds, or leave as is.
- Transfer to a cooling rack and then cut into squares when cool.
- Enjoy in the garden with a lovely Pimms or cider! Or even a homemade lemonade…
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