Peach & Raspberry Dessert Cake

This Donna Hay recipe is a must make when stone fruit is in season in the summer time. We are so blessed to have peaches, nectarines and apricots all grown locally, so I interchange which fruit I use in this recipe. You can do the same with the berries; blueberries, raspberries or strawberries.

The final result is a classy looking "cafe style" cake that is super easy and is great for the budget and perfect for entertaining at Christmas time.

Ingredients:

125g butter, softened

1 cup Caster Sugar

I teaspoon Vanilla Extract

2 Free Range Eggs; Beaten

1 1/2 cups Self-Raising Flour

2 fresh Peaches, halved, cut small wedges

1 punnet Raspberries

Method:

Preheat oven to 160 degrees Celsius.

Grease and line a 20cm cake tin with baking paper.

In a medium bowl combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy.

Add the eggs and beat after each addition.

Fold in flour until combined. The batter will be quite thick.

Pour the mix into the prepared tin and top with your fruit.

Place in the oven and cook for one hour.