Ingredients
1 tsp butter
for greasing
2 cups self-raising flour
1 tsp ground nutmeg
1 tsp ground cinnamon
1 pinch salt
250g butter
1 cup caster sugar
3 eggs
1 cup milk
¾ cup brown sugar
1 cup frozen raspberries
1 x 800g tin sliced peaches
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm round cake tin
- 1 mixing bowl
- 1 sifter
- 1 electric mixer
- 1 oven
- 1 spoon
Instructions
- Preheat the oven to 180°C or 160° fan-forced. Using the teaspoon of butter, grease a 20cm round cake tin.
- In a bowl, sift the flour, nutmeg, cinnamon and salt. Combine and set aside.
- Using a mixer, cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Fold in half of the flour, then the milk, then the remaining flour.
- Sprinkle the brown sugar over the base of the tin. Place the frozen raspberries and peaches on top of the sugar.
- Spoon the cake batter over the peaches and raspberries and smooth the top evenly with the back of a spoon.
- Bake for 45-50 minutes.
- Leave to cool in the tin for 5 minutes then turn out onto a serving plate.
Notes
Tip
Make sure that the tin is greased well so the cake will come out easily.
Tip
Serve with hot vanilla custard.
