Try this yummy peach and raspberry tray cake created by the very talented Charlotte Ree.
Peach & raspberry tray cake recipe
* 185g self-raising flour
* 170g caster sugar
* 125g butter, at room temperature plus extra to grease tin
* 2 eggs, at room temperature
* 80ml milk
* 1½ tsp vanilla essence
* 4 yellow peaches, sliced or 500g tinned sliced peaches
* 125g fresh or frozen raspberries
Preheat oven to 180°C. Grease a 20cm x 30cm cake tin with softened butter and line the base with baking paper.
Place all cake ingredients in the bowl of your stand 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.
Top with the peach and raspberries, pressing down gently.
Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin before slicing to serve.
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 or blueberry.
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