Michelle Darmody's Melba Cake
This cake layers peaches and raspberries with golden cake batter to make each slice soft and juicy.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
300g peaches, de-stoned and sliced
20g golden caster sugar
120mls light olive oil
110g light muscovado sugar
2 eggs, lightly beaten
1 tsp vanilla extract
180g natural yogurt
190g plain flour
1 tsp baking powder, sieved
1 tsp bread soda, sieved
150g fresh raspberries
Method
1. Line a 9-inch round cake tin with parchment.
2. Preheat your oven to 180ºC/gas mark 4.
3. Toss the peaches on the caster sugar and set aside.
4. Beat the oil, sugar, eggs, vanilla and yogurt until combined.
5. Sieve the flour, baking powder and bread soda and make a well in the center.
6. Add the oil mixture into the well in the flour and combine them both to form a smooth batter.
7. Pour half of the batter into the tin and sprinkle half of the sugar-coated peaches and half of the raspberries on top.
8. Pour the rest of the batter over these and sprinkle this with the rest of the peaches and raspberries.
9. Bake for 50 minutes until golden and a skewer comes out clean from the cake batter (rather than the fruit).
10. Allow to cool in the tin, until cool enough to handle, then place onto a wire rack to cool.
