For a birthday treat my Mum made these for me, they are a heavenly mix of sweet peaches, tart raspberries and a soft texture of almonds in the sponge. I have to admit I do love tray bakes, they are easy to prepare and even easier to cut up for transporting.
I hope you enjoy them as much as we do here
You will need:
Line a traybake tin or small roasting tin, about 20 x 30cm. Heat oven to 180C. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt
Tip the mix into the tin, then lay the peach slices evenly on top – that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hour 10 minutes, covering with foil after 40 minutes. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 minutes, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.