Peach and Raspberry Cake

Eat it as a pudding with creme fraiche, or for tea , serves 8.

Ingredients

• 6oz/170g self raising flour
•  3.5 oz/100g ground almonds
•  3 eggs
• 1/2 tsp almond extract
• 7oz/170g butter at room temperature
• A small punnet (about 4oz/110g) of raspberries
• 3 large peaches or nectarines
• 1/2 tbsp honey

How to make it 

• Heat the oven to 170C/325F/gas 3.line an 8in/20cm loose bottomed cake tin with grease proof paper.
• Pulse together the flour, almonds, eggs, almonds extract, sugar and butter in a food processor.
• Spread the mixture over the base of the cake tin and scatter the raspberry on top.
• Peal the peaches (there's no need to bother if you're using nectarines) and cut them into segments.
• Arrange the segments on top of the raspberry's and brush the surface with honey.
• Bake for between 45 minutes and an hour, until the cake the cake has risen and is springy to the touch.Cool in the tin before serving .