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Raspberry and peach cake
( SERVES 8 )

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5.0 / 5 FROM 1

This is a perfect tender-crumbed cake to make when you have bruised peaches or fruit that refuses to ripen.

Preheat the oven to 180C and line the base of a 20cm loose-bottomed cake tin with baking paper.
Cream the butter and sugar in an electric mixer until pale. Add the eggs one at a time (don't worry if the mixture looks curdled).
Combine the flour and almonds and slowly add to the egg mixture. Add the vanilla.
Halve, stone then roughly chop the peaches and incorporate them into the mix with the raspberries.
Scrape the mixture into the tin and bake for 1 hour.
Test with a skewer - if it comes out clean, the cake is cooked. If not, leave it to bake for another 15 minutes.
Remove the cake from the oven and cool for 10 minutes before removing from the tin.
Slide onto a plate, dust with icing sugar and serve with either yoghurt or softly whipped cream.