Summer fruits: soft, juicy, full of the taste of the season right? So why is it I so often end up biting in to a peach which is hard and tasteless? A quick scan round the kitchen one Friday showed I had a couple of peaches which refused to ripen, a bit of butter in need of using and some self raising flour which I very rarely use so no idea what a whole bag is doing in the cupboard. I fancied a bit of cake to kick start the weekend so knocked this peach and raspberry cake together in about ten minutes.
It isn’t the prettiest cake in the world, but it’s redeeming feature is that it isn’t too sweet so you can enjoy a big slice with a cuppa and not be too hard on yourself. Also those rock solid peaches melt into the cake and release their flavour when cooked, so you get little peachy flavour pockets running through it.
Don’t cut the fruit too small – I was doing chunks about the size of a 2p piece. And if you have fresh raspberries going spare use instead of jam. No self raising flour? Use plain and 1 tsp of baking powder. This cake is about using up odds and ends.
The quantity of butter, sugar and flour was based on the amount of butter I had left. With this number of eggs you could go up to 200g of each I reckon and still get a cracking good cake. Just keep the quantities equal.
A delicious, no-frills cake that is all about the flavour.
This is perfect served sat in the garden and chilling out! Add some Greek yoghurt to your plate or serve naked and simple (the cake, not you – keep your pants on!).
Enjoy – happy baking xx
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I am entering this cake into the Credit Crunch Munch link up for August.
Run by the Fab Food 4 All and Fuss Free Flavours blogs (both lovely, both alliteration tongue twisters!), it is actually being hosted over on Food Glorious Food this month. Check out the money saving links.