This is one of the tastiest and easiest cakes to make during late summer, be it for morning or afternoon tea with family or friends or as a special after dinner treat. It uses two of the farms abundant mid-summer ingredients (Peaches and Raspberries) and can’t help but make the heart sing with delight.
Serves 8 – 10
125g softened butter
1 cup sugar
1 teaspoon vanilla extract
zest of 1 orange
1½ cups self-raising flour (sifted)
2 peaches, peeled and cut into thin slices (8 or 12 slices per peach)
2 tablespoons of icing sugar
1. Commence by buttering a 22 cm spring-form cake tin and dusting it with flour, so the cake can slip out easily once cooked.
If you prefer you can also make the cake in a standard bread-loaf tin. Merely line the loaf tin with baking paper instead of using butter and flour to ensure easy removal.
2. Next place the butter, sugar, vanilla and orange zest into a bowl and beat until light and creamy with an electric mixer.
3. Add the eggs and beat well into the mixture for 2 minutes so it develops some volume, then gradually fold in the flour so it is well incorporated.
4. Pour the mixture into the cake tin and smooth the upper surface, before scattering the individual peach slices across the surface followed by the raspberries.
5. Dust the top of the cake with the icing sugar and bake in a pre-heated oven at 160ᵒ C for approximately 1 hour. Test the cake with a skewer to seen when cooked.
6. Allow to cool for 10-15 minutes before removing from tin and serve warm with cream or ice-cream and extra icing sugar.
I personally think this cake is best when made with fresh peach slices and fresh raspberries (it seems to be sweeter and juicier) but you can use tinned peach slices and frozen raspberries when fresh is unavailable.
For extra indulgence you can also scatter the surface of the cake with flaked almonds. If doing so do not add them until the cake is almost cooked (around the 50 minute mark).