Enjoy the summery flavours of peach and raspberry in this gorgeous traybake. Cherries or rhubarb would also work well, but you can use whatever’s in season
Prep:20 mins
Serves 12
200g butter, plus extra for the tin200g golden caster sugar, plus 1 tbsp3 medium eggs225g self-raising flour1 tsp baking powder50g ground almonds2 tbsp natural yogurt or milk1 tsp vanilla or almond extract3 ripe peaches, stoned, halved, then quartered150g raspberriesclotted cream or crème fraîche, to serve
STEP 1Butter a deep traybake tin (ours was 21 x 30cm) and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Beat the butter and sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well-combined, smooth and creamy. Stir in the flour, baking powder, ground almonds, yogurt, vanilla and a pinch of salt. Scrape the mixture into the tin and smooth the surface using a spatula, then scatter over the peaches and raspberries, pressing them in gently.STEP 2To make the crumble topping, tip the butter, flour and sugar into a bowl and rub together using your fingertips until it resembles coarse crumbs. Stir in the almonds, then scatter all over the unbaked cake.STEP 3Bake for 45 mins, or until a skewer inserted into the middle comes out clean. If any wet mixture clings to the skewer, bake for 5-10 mins more, then check again. Leave to cool completely before cutting into squares to serve. If you like, serve with spoonfuls of clotted cream or crème fraîche. Will keep in an airtight container for up to two days.
