Photo of Peach, almond and raspberry tray cake by WW

Peach, almond and raspberry tray cake

4
4
4
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
12
Difficulty
Moderate

Ingredients

Reduced fat oil spread

cup(s), (85g)

Granulated stevia sweetener

cup(s), (75g)

Vanilla bean extract, alcohol free

1 tsp

Egg(s)

2 medium

White spelt flour

1¼ cup(s), (225g)

Baking powder

3 tsp

Ground cinnamon

1 tsp

Almond meal

½ cup(s), (60g)

Buttermilk

¾ cup(s), (185ml)

Frozen raspberries

1 cup(s), (225g)

Peach(es)

2 small, yellow varieties, stone removed, thinly sliced

Icing sugar

1 tsp, sifted, to serve

Instructions

  1. Preheat oven to 180°C. Line base and sides of a 16cm x 26cm baking tin with baking paper, allowing paper to hang over the long sides.
  2. Using electric beaters, beat spread, stevia and vanilla in a large bowl until creamy. Add eggs, one at a time, and beat well after each addition until well combined.
  3. Sift flour, baking powder and cinnamon into a bowl. Fold flour mixture, almond meal and buttermilk into egg mixture until combined.
  4. Gently stir through raspberries. Spread mixture into prepared tin and smooth surface.
  5. Top with peach slices, slightly overlapping. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set cake aside for 5 minutes before turning onto a wire rack. Serve dusted with icing sugar.

Notes

This cake is best eaten the day it is made.