4 peaches -cut in four with the stone removed (Willowbrook Orchard)
Juice & zest of 2 lemons
125gm softened butter
3 eggs (Agreeable Nature)
2 cups flour
1 tsp baking powder
Pinch of salt
1 cup raspberry concentrate (Butler’s Berries)
Preheat the oven to 180 degrees C. Grease and line a 23cm cake tin.
Place peaches in a bowl with half of the lemon juice & zest and ½ cup of the raspberry concentrate, put into an ovenproof dish and bake for 10 minutes until just soft. Set aside while making the cake batter.
For the cake, place butter and sugar in a mixer, cream until pale, add eggs one at a time and mix well, mix in the milk. Then remove from mixer and fold in flour, baking powder and salt. Last mix in half the roasted peaches and pour into cake tin. Smooth the cake out in the tin and add the rest of the peaches on top. Bake for up to an hour, check as it goes, the top will be golden and springy to touch.
Raspberry Drizzle: Use a small pot, put raspberry syrup and lemon juice and zest, bring to a simmer and reduce until it starts to thicken. Serve with a slice of warm cake and a side of cream.
Recipes by: Amy Dougherty