Ingredients
125g butter, softened
1 cup caster sugar
I teaspoon vanilla extract
2 eggs
1 1/2 cups self-raising flour
2 peaches, halved, cut into thin wedges (I used tinned peaches but you can use fresh if you like)
150g raspberries (I used frozen, but again fresh is fine)
Instructions
1. Preheat oven to 160 degrees Celsius. Grease and line a 20cm cake tin with baking paper.
2. In a medium bowl combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy.
3. Add the eggs and beat after each addition.
4. Fold in flour until combined. Pour the mix into the prepared tin and top with your fruit. Or get your child to do it.
5. Place in the oven and cook for an hour.
Notes
Note: The middle will sink. Unless you have some magic skillz. It’s done it every time for me, but I kinda like it. It means the middle is deliciously soft and perfect, and the outside has a chewiness to it that I adore.