Traybake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, self-raising flour, golden caster sugar, baking powder, egg, natural yogurt, vanilla, caster sugar, raspberry and peach.
Upside-down peach sponge
Course: Traybake
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Egg: 4 eggs
- Natural Yogurt: 150ml pot natural yogurt
- Butter: 250g softened butter, plus extra for greasing
- Raspberry: small punnet raspberries
- Caster Sugar: 2 tbsp caster sugar mixed with 1 tbsp flour
- Self Raising Flour: 280g self-raising flour
- Baking Powder: 1/2 tsp baking powder
- Golden Caster Sugar: 250g golden caster sugar
- Peach: 2-3 x 400g/14oz cans peach halves, drained
- Vanilla: 1 tsp vanilla paste or extract
Directions
- 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.
- 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.
- 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.
