Peach and raspberry traybake

Ingredients

• 250 g unsalted butter
• 300 g golden caster sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 200 g self raising flour
• 50 g ground almonds
• 4 ripe peaches, cut into slices
• 100 g raspberries
• handful of flaked almonds
• To serve: your choice of ice cream, custard or cream

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Preparation

• Preheat the oven to 180 degrees C/160 degrees C fan/350 degrees F/gas mark 4. Grease and line a traybake tin or roasting tin measuring 20cm x 30cm.
• Melt the butter in a saucepan over a low heat. Cool for 5 minutes. Stir in the sugar, vanilla and eggs then beat until smooth.
• Stir in the flour and ground almonds. Tip the mix into the prepared tin and scatter the raspberries over the top push them into the batter a little to stop them burning.
• Lay the peach slices evenly on the top and scatter the flaked almonds over the them.
• Bake for anything from 1 hour to 1 hour 20 minutes and cover with foil after 40 minutes if the top is cooking too quickly turning dark brown mine didn't need this.
• When a skewer inserted into the centre of the cake comes out only a little squidgy, remove from the oven and leave to cool in the tin. The cake firms as it cools.
• Serve either warm for dessert with custard or ice cream, or at room temperature with whipped cream. You can bake a day in advance and reheat when required cover with foil and bake on a low temperature just to warm it through; you don?t want it steaming hot. Bask in the glory of the wonderful thing you have created. Eat.