This is such an easy recipe, and one that is my go-to if I have an unexpected afternoon tea guest. It’s fast, delicious and wonderfully vibrant.

INGREDIENTS

• 185g self-raising flour
• 170g caster sugar
• 125g butter, at room temperature + extra to grease tin
• 2 eggs, at room temperature
• 80ml full cream milk
• 1.5 tsp vanilla essence
• 4 yellow peaches, sliced
• 125g raspberries
• double cream, to serve

METHOD

1. Preheat oven to 180°C. Grease a tray pan with softened butter and line the base with baking paper.
2. Place all cake ingredients in the bowl of your electric mixer. Beat on a low speed until combined (this takes about 30 seconds). Increase the speed to high and beat for two-three minutes until thick and pale. Spoon the mixture into your prepared tin, and smooth the surface with the back of your spoon.
3. Add the peaches and raspberries to the top of the batter, pressing down gently.
4. Bake for 45 minutes or until a skewer inserted into the cake comes out clean. I love to serve this warm, straight from the oven with a generous dollop of double cream.

TIP: Swap out the peaches and raspberries for any fruit you like to create a delicious and warming afternoon treat. My favourite fruit alternatives include pear, blueberry or strawberries.

This is an exclusive extract from BAKEREE by Charlotte Ree, photography by Luisa Brimble. Available now via www.charlotteree.com