Peach Sponge Recipe

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

Instructions

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.