125g butter, softened

1 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 1/2 cups of self-raising flour, sifted

2 peaches, halved and cut into thin wedges

150g raspberries

2 tablespoons icing sugar


   

1. Wander out into the orchard and pick two ripe peaches from your tree.

2. Pre-heat the oven to 160deg C. Line a 22cm round, removeable base, cake tin with baking paper.

3. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the eggs one at a time and beat well.

 

4. Fold in the flour and spoon the mixture into the tin. Spread the peaches and raspberries over the top and sprinkle with icing sugar.

5. Bake for 1 hour or until the cake is cooked when tested with a skewer. Remove from the tin and serve while still warm with a huge dollop of fresh cream and a pot of Happiness Tea.