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…
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