This is such an easy recipe, and it’s my go-to if I have unexpected afternoon tea guests! It’s fast, delicious, wonderfully vibrant and a recipe that you can bake all year round. Simply use a 500g tin of sliced peaches and frozen raspberries if the fresh version is out of season.

You can of course swap out the peaches and raspberries for pears, blueberries or strawberries… anything goes!

Ingredients

185g self-raising flour
170g caster sugar
125g butter, at room temperature + extra to grease tin
2 eggs, at room temperature
80ml full cream milk
1½ tsp vanilla essence
4 yellow peaches, sliced
125g fresh raspberries
Double cream, to serve

Method

Preheat oven to 180°C. Grease a 23 x 33cm tray pan with butter and line the base with baking paper.

Place all cake ingredients in the bowl of your electric mixer. Beat on low speed until combined (this takes about 30 seconds). Increase the speed to high and beat for two-three minutes until thick and pale. Spoon the mixture into your prepared tin, and smooth the surface with the back of your spoon. The batter won’t look like much in the pan, but don’t worry as it rises beautifully in the oven.

Add the peaches and raspberries to the top of the batter, pressing down gently. Bake for 45 minutes or until a skewer inserted into the cake comes out clean. I love to serve this warm, straight from the oven with a generous dollop of double cream.

If you love home-baked treats, check out Charlotte’s amazing eBook! She will be releasing her first print book, Just Desserts, with Pan Macmillan imprint Plum in November.

(first image) Salad plate in Milk ($37) from Mud Australia. Right hand plate from Establishment Studios. Photo – Eve Wilson. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Photo – Eve Wilson. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Salad plate in Milk ($37) from Mud Australia. Photo – Eve Wilson. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.