1 1/2cups + 2 Tbsp(200g)self-raising flour, spooned and levelled *or see Note 1 below for DIY substitute
6Tablespoons(50g)ground almonds
1/4teaspoonsalt, omit if you used salted butter
2fresh peaches, ripe, but firm, cut into 12 large wedges (peeled or not, as you like)
3 1/2oz.fresh raspberries
1/4cupflaked almonds
Garnish:
Icing/Confectioners' sugar
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Instructions
Line a 7x11-inch baking pan with parchment paper and set aside. (Alternately, you could use a 9x9-inch baking pan. As cake will be a bit thinner, expect baking time to be a bit less, so adjust accordingly.)
Preheat oven to 350 F. (regular bake setting/not fan assisted).
Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.
On the stovetop, melt the butter in a medium saucepan over medium heat. Remove from heat and allow to cool for 5 minutes. Add the sugar, vanilla and eggs and beat with a wooden spoon until smooth. Stir in the flour, ground almonds and salt.
Pour the batter into the prepared baking pan. Lay the peach slices on top 3 wide and 4 long, so that each finished piece of cake with have a full peach slice on top. Scatter the raspberries over-top, then sprinkle with flaked almonds.
Bake in preheated oven for 40 minutes, then loosely cover top with a piece of aluminum foil. Bake a further 15-20 minutes, or until a tested comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.
When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.
Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.
Notes
Make your own self-raising flour for this recipe: In a bowl, combine 1 1/2 cups + 2 Tablespoons all purpose flour (measured with the spoon and level method). Add 2 1/4 teaspoons baking powder and a scant 1/2 teaspoon of salt. (use a bit less salt here if you will be using salted butter). Whisk together well.