Benefit from the summery flavours of peach and raspberry on this beautiful traybake. Cherries or rhubarb would additionally work nicely, however you need to use no matter's in season

  • Preparation and cooking time
    • Prep:20 minutes
    • Cook dinner:45 minutes
    • plus cooling
  • Simple
  • Serves 12

  • Vegetarian

Diet: Per serving
Nutrient Unit
kcal 419
fats 22g
saturates 11g
carbs 47g
sugars 27g
fibre 2g
protein 7g
salt 0.8g

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Elements

  • 200g butter, plus additional for the tin
  • 200g golden caster sugar, plus 1 tbsp
  • 3 medium eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 50g floor almonds
  • 2 tbsp pure yogurt or milk
  • 1 tsp vanilla or almond extract
  • 3 ripe peaches, stoned, halved, then quartered
  • 150g raspberries
  • clotted cream or crème fraîche, to serve

For the crumble topping

  • 25g butter
  • 3 heaped tbsp self-raising flour
  • 3 tbsp gentle brown mushy sugar
  • 50g flaked almonds

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Technique

  • STEP 1

    Butter a deep traybake tin (ours was 21 x 30cm) and line with baking parchment. Warmth the oven to 180C/160C fan/fuel 4. Beat the butter and sugar collectively in a big bowl utilizing an electrical whisk till gentle and fluffy. Beat within the eggs, one by one, till well-combined, clean and creamy. Stir within the flour, baking powder, floor almonds, yogurt, vanilla and a pinch of salt. Scrape the combination into the tin and clean the floor utilizing a spatula, then scatter over the peaches and raspberries, urgent them in gently.

  • STEP 2

    To make the crumble topping, tip the butter, flour and sugar right into a bowl and rub collectively utilizing your fingertips till it resembles coarse crumbs. Stir within the almonds, then scatter all around the unbaked cake.

  • STEP 3

    Bake for 45 minutes, or till a skewer inserted into the center comes out clear. If any moist combination clings to the skewer, bake for 5-10 minutes extra, then examine once more. Depart to chill utterly earlier than chopping into squares to serve. For those who like, serve with spoonfuls of clotted cream or crème fraîche. Will preserve in an hermetic container for as much as two days.

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