Raspberry and Peach Cake
200g unsalted butter, melted
250g self-raising flour, sifted
100g golden caster sugar
4 medium eggs, beaten
2 large almost-ripe peaches or nectarines, halved, stoned and sliced
4 tbsp apricot jam
Juice of ½ lemon
Preheat the oven to 190oC (170oC fan oven) mark 5. Grease a 8in springform cake tin and baseline with baking parchment.
Put the flour and sugar into a large bowl. Make a well in the centre, and add the melted butter and the eggs. Mix well.
Spread half the mixture over the base of the cake tin and add half the raspberries and sliced peaches. Spoon on the remaining cake mixture, smooth over, then add the remaining raspberries and peaches, pressing them down into the mixture slightly.
Bake for 1-1 ¼ hours until risen and golden, and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin to cool for 10 minutes.
Warm the jam and lemon juice together in a small pan and brush over the cake to glaze.
Busybee - oh no about the TV! Glad insurance covers it. Go and spend a few days relaxing after your week xxx
Thank you so much!! I am going to make it tonight if we don't go to the movies! Yum!!