Based on the classic dessert created by French chef Auguste Escoffier, this fruity cake brings out the best of both the peach and raspberry flavours. This cake is easy to make gluten-free, simply use a suitable self-raising flour.
225 g unsalted butter, softened, plus extra to grease
225 g caster sugar
5 medium eggs, beaten
175 g self-raising flour
1 tsp. vanilla bean paste
75 g ground almonds
3 Tbsp. milk
100 g raspberries
410/420g tinned peach slices in juice, drained
Icing sugar, to dust
Directions
Step 1For the raspberry compote, in a medium pan over low-medium heat cook the raspberries and sugar, stirring occasionally, until the raspberries are breaking down. Set aside to cool.
Step 2Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 20 x 30cm roasting tin with baking parchment. For the sponge, using a freestanding mixer, or a large bowl and handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs. If the mixture looks as if it might curdle, beat in 1tbsp of the flour. Beat in the vanilla bean paste.
Step 3Add the (remaining) flour and ground almonds and fold in using a large metal spoon. Add and fold in the milk and raspberries. Scrape into the prepared tin and gently smooth to level. Dollop over small spoonfuls of the raspberry compote and marble into the batter lightly with a cutlery knife or skewer.
Step 4Arrange the peach slices on top. Bake for 40min, or until the cake is golden and springs back when lightly pressed. Leave to cool completely in the tin.
Step 5Transfer the cake to a board and lightly dust with icing sugar. Cut into 16 pieces and serve.
TO STORE
Once cool, keep in an airtight container at room temperature for up to 2 days.
GH TIP
You can use frozen raspberries for the compote, if you prefer.
Per serving:
Calories: 338
Protein: 5g
Total fat: 29g
Saturates: 16g
Carbs: 14g
Total sugars: 5g
Fibre: 1g
Our favourite traybake cake recipes for easy teatime treats
