167g unsalted butter
200g golden caster sugar
1 tsp vanilla extract
2 large eggs
133g self-raising flour
33g ground almonds
1/4 tsp salt
2 nectarines, stoned, halved, then each half cut into 3
handful flaked almonds
1 tbsp icing sugar, to finish
1. Butter and line a 23cm diameter round cake tin and heat the oven to 180C/160C fan/gas 4.
2. Gently melt the butter in a large saucepan and cool for five mins. Meanwhile, measure out the sugar, vanilla and eggs, then add to the butter and beat until smooth with a wooden spoon.
|The sugar, vanilla and eggs mixed with the butter.|
4. Tip the mix into the tin, then lay the peach slices and raspberries on top in whatever pattern you like, but it's probably best to do so evenly - that way each piece of cake will have a bite of fruit. Scatter the almonds over.
6. Cool in the tin for 20 minutes, then lift out onto a cooling rack. Once cold, dust with icing sugar, and display proudly to your guests. Or just smile fondly to yourself before devouring. You know, whichever.