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Upside-down peach sponge

A moist, fruity cake which is perfect for an afternoon tea with friends

  • Prep: 25 mins
    Cook: 1 hrs
  • Cuts into 15 squares
  • Easy
  • Cuts into 15 squares
  • Easy
  • Calories 326
  • Carbohydrates 43
  • Saturated Fat 10
  • Sugar 29
  • Protein 5
  • Fat 16
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 326
  • Carbohydrates 43
  • Saturated Fat 10
  • Sugar 29
  • Protein 5
  • Fat 16
  • Fibre 1
  • Salt 0.5

Ingredients

  • 250g softened butter, plus extra for greasing
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract
  • 2 tbsp caster sugar mixed with 1 tbsp flour
  • small punnet raspberries
  • 2-3 x 400g/14oz cans peach halves, drained

Method

  1. First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.

  2. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.

  3. Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

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