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.
- 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
- Preheat oven to 180°C. Grease a tray pan with softened butter and line the base with baking paper.
- 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.
- Add the peaches and raspberries to the top of the batter, pressing down gently.
- 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.