Peach Traybake
This soft and fruity crumble-topped sponge can be cut up and divided easily
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the topping
50g cold butter, cubed
100g demerara sugar
85g self-raising flour
Zest of 2 oranges
20g porridge oats
For the base
100g soft butter
150g golden caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
280g self-raising flour, sieved
120ml milk
350g ripe raspberries, roughly mashed
350g peaches, stoned and sliced
Method
Line an 8 x 12 inch baking tray with parchment.
Preheat your oven to 180ºC/gas mark 4.
To make the topping, rub the butter into the sugar, flour and zest until it resembles rough breadcrumbs.
Stir in the porridge oats and set aside in a cool place.
To make the traybake, cream the butter and sugar until light and fluffy.
Gradually add the egg and vanilla until combined.
Stir in the flour.
Add the milk to the batter to make it a smooth consistency.
Stir in the mashed raspberries.
Spread the batter into the prepared tin.
Dot the peach slices on top, pressing them down a little.
Sprinkle the topping over the peaches.
Place into the centre of the preheated oven.
Bake for 40 minutes or until a skewer comes out clean from the cake.
Once cool enough to handle, remove the traybake onto a wire rack to cool then slice.
