One Woman's Journey through Her Cookbooks
As you know, I’ve a bit of a savoury tooth but with so much lovely fresh fruit available at this time of year, it’s a shame not to make something sweet. And when there are many special offers, it’s hard to resist buying in lots of fruit. I bought lots of nectarines, peaches and plums yesterday. Rather mysteriously, the nectarines have disappeared, the plums are earmarked for dinner with the venison steaks so that left the peaches. Even then I could only find three on what was an over-heaped pile of fruit.
So, what do make? Having been inspired by Baked by Me’s lovely nectarine loaf, I decided to make a vanilla traybake with sliced peaches on the top. Perfect at the end of a heavy meal but also with a cup of tea in the afternoon, this is a lovely and light sponge cake.
I love traybakes! I made my first for the school fundraising cake sale many years ago and have continued to make it on and off. It never fails which is good in this austere day-and-age when you don’t want to waste good ingredients since its heavy on sugar, butter, eggs and fruit. Failure is not an option!
I usually make this recipe with plain flour and apricots but today, I used self raising flour and I have to say, I think it worked out much better. After baking the sponge for 20 minutes, I sprinkled golden caster sugar on the top and put it back into the oven for a further 15 minutes. Cut into squares, this bake will serve 15 with a nice dollop of cream! Perfect