Peach & Raspberry Almond Cake

I'll never complain about summer rain – I mean, what is more delicious than pottering around the kitchen with the back door ajar while it pours? Plus, when there is rain there's no irrational FOMO, so, lately, my thoughts have been healthier, more creative, inspired and, obviously revolving around baked goods. The result: a fruit-filled, bakewell-style cake that, if it were just a smidge warmer, I'd be serving with iced tea. But it's still steaming cups of coffee and I'm quite happy with that.

This recipe is adapted from Emily's Blackberry Plum Crumble Cake recipe over on her blog, De La Terre. I recall (very fondly) Sunday afternoons sitting cross-legged on her bed eating that cake with mugs of Earl Grey, exactly as she recommends it in her post. Those memories are what I miss the most about living in Bristol.  

Peach & Raspberry Almond Cake 

Serves 9 

Ingredients:

150g unsalted butter room temperature

150g caster sugar

2 eggs

150g plain flour

1 tsp bicarbonate of soda

1 tsp cinnamon

1 tsp vanilla extract

200g raspberries (I used frozen as they're a lot cheaper)

150g fresh peaches, sliced

50g flaked almonds

40g apricot jam (I like Bonne Maman)

Method:

1. First toast the almonds. You can buy them toasted already but I prefer to do it myself – just something about the smell that fills the kitchen. Preheat your oven to 180°C and spread the flaked almonds across a baking tray. Pop in the oven for two minutes at a time until the nuts are toasted to your liking.

2. Beat the butter and sugar together until smooth and creamy.

3. Add the eggs one at a time (make sure to scrape down the sides of the bowl in between each egg if you're using a freestanding mixer).

4. Add the vanilla and cinnamon, then sift in the flour and bicarb. Mix until everything is just combined.

5. Stir in the raspberries and pour into a lined, square tin. It's quite a thick mix so you may need to spread it out with a knife or the back of a spoon. Press the peach slices into the cake batter and bake for 30-40 minutes – mine took 38 minutes but it largely depends on your oven, so keep an eye from 30 minutes onwards.

6. Leave the cake to cool a little in the tin - about 10 minutes, then heat the jam in a small pan or the microwave. Spread the apricot glaze over the top of the cake and sprinkle the toasted flaked almonds evenly over the top. Optional: dust icing sugar over the top for that gorgeous almond croissant aesthetic.

If you make this cake please do let me know! You can find me on Instagram and Twitter @wnwrote ❤