Peach and raspberry traybake

4 servings
15 min
20 min
Very Easy
The sweet peach works well with the slightly tart raspberry and the almond adds subtle richness.


Number of serving: 4
250 g unsalted butter

300 g golden caster sugar

1 teaspoon vanilla extract

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


  • 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.


Peach and raspberry traybake, photo 1Peach and raspberry traybake, photo 2Peach and raspberry traybake, photo 3Peach and raspberry traybake, photo 4Peach and raspberry traybake, photo 5


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