Peach & raspberry almond crumble cake

Enjoy the summery flavours of peach and raspberry in this gorgeous traybake. Cherries or rhubarb would also work well, but you can use whatever’s in season

Prep:20 mins
Cook:45 mins
plus cooling

Serves 12
Easy

Nutrition per serving

kcal 419
fat 22g
saturates 11g
carbs 47g
sugars 0g
fibre 2g
protein 7g
salt 0.8g

Ingredients

200g butter , plus extra for the tin
200g golden caster sugar , plus 1 tbsp
3 medium eggs
225g self-raising flour
1 tsp baking powder
50g ground almonds
2 tbsp natural yogurt or milk
1 tsp vanilla or almond extract
3 ripe peaches , stoned, halved, then quartered
150g raspberries
clotted cream or crème fraîche, to serve
25g butter
3 heaped tbsp self-raising flour
3 tbsp light brown soft sugar
50g flaked almonds

Method

Butter a deep traybake tin (ours was 21 x 30cm) and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Beat the butter and sugar together in a large bowl using an electric whisk until light and fluffy. Beat in the eggs, one at a time, until well-combined, smooth and creamy. Stir in the flour, baking powder, ground almonds, yogurt, vanilla and a pinch of salt. Scrape the mixture into the tin and smooth the surface using a spatula, then scatter over the peaches and raspberries, pressing them in gently.
To make the crumble topping, tip the butter, flour and sugar into a bowl and rub together using your fingertips until it resembles coarse crumbs. Stir in the almonds, then scatter all over the unbaked cake.
Bake for 45 mins, or until a skewer inserted into the middle comes out clean. If any wet mixture clings to the skewer, bake for 5-10 mins more, then check again. Leave to cool completely before cutting into squares to serve. If you like, serve with spoonfuls of clotted cream or crème fraîche. Will keep in an airtight container for up to two days.