Another Bill Granger recipe taken from his book, Bill Granger Every Day, there are so many great recipes you are spoilt for choice.
It's always good to cook with fruits that are in season, the raspberries were freshly picked from my garden, unfortunately the same can't be said about the peaches.
This is an unusual recipe and I kept my fingers crossed it would work out. Fortunately, it never let me down - the base is sticky with a cake layer on top. This is quite sweet and I would recommend cutting down on the sugar. The slice kept well in the fridge.
You will need: 20 x 30 cm greased and lined tin but a smaller tin will give you a thicker cake layer.
185g plain flour, 1½ teaspoons baking powder, plus ½ teaspoon extra, 125g chilled and cubed butter, 115g soft brown sugar, 115g caster sugar, 3 peeled and sliced peaches, 90g raspberries, 2 teaspoons natural vanilla extract, 1 lightly beaten egg, 185ml milk
1. Preheat the oven to 180°C. Grease and line the tin.
2. Sift the flour and baking powder into a large bowl and rub in the butter. Stir in both of the sugars. Press half the mixture over the base of the tin. Lay the peaches over the top and sprinkle over the raspberries.
3. Add the vanilla extract, the extra baking powder, egg and milk to the rest of the base mixture and stir well. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool in the tray, then cut into squares.
To peel peaches: score a cross in the skin with a sharp knife, then blanch the peaches in boiling water for 30 seconds, refresh in cold water and peel the skin away from the cross.