Ingredients
For the traybake sponge base
- 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
For the topping
- 2 tbsp caster sugar mixed with 1 tbsp flour
- small punnet raspberries
- 2-3 x 400g/14oz cans peach halves, drained
Method
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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.
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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.
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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.