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Home > Recipes > Raspberry and peach cake

Raspberry and peach cake
( SERVES 8 )

Martin Bosley

Publication: Listener

Listener

Ratings: 5.0 / 5 FROM 1

Raspberry and peach cake

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.

Ingredients

180 g Sugar
180 g Unsalted butter
2 Eggs, large
180 g Self raising flour
100 g Ground almonds
½ tsp Vanilla extract
200 g Peaches, ripe
1 to dust Icing sugar
1 punnet Raspberries

Directions

  1. Preheat the oven to 180C and line the base of a 20cm loose-bottomed cake tin with baking paper.
  2. 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).
  3. Combine the flour and almonds and slowly add to the egg mixture. Add the vanilla. 
  4. Halve, stone then roughly chop the peaches and incorporate them into the mix with the raspberries.
  5. Scrape the mixture into the tin and bake for 1 hour.
  6. Test with a skewer - if it comes out clean, the cake is cooked. If not, leave it to bake for another 15 minutes.
  7. Remove the cake from the oven and cool for 10 minutes before removing from the tin.
  8. Slide onto a plate, dust with icing sugar and serve with either yoghurt or softly whipped cream.
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http://www.bite.co.nz/recipe/7219/Raspberry-and-peach-cake/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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