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Peach, almond and raspberry tray cake

Peach, almond and raspberry tray cake

Total Time
50 min
15 min
35 min
Here’s a gorgeous-looking cake to wow your guests. Serve it topped with a little Greek yoghurt for a delicious dessert treat.


Reduced fat oil spread

cup(s), (85g)

Granulated stevia sweetener

cup(s), (75g)

Vanilla bean extract, alcohol free

1 tsp


2 medium

White spelt flour

1¼ cup(s), (190g)

Baking powder

3 tsp

Ground cinnamon

1 tsp

Almond meal

½ cup(s), (60g)


¾ cup(s), (185ml)

Frozen raspberries

1 cup(s), (120g)


2 small, yellow variety, stone removed, thinly sliced

Icing sugar

1 tsp, sifted


  1. Preheat oven to 180°C. Line base and sides of a 16 cm x 26 cm slice tin with baking paper, allowing paper to extend 3 cm over the long sides.
  2. Using electric beaters, beat oil spread, sweetener and vanilla in a large bowl until creamy. Beat in eggs, one at a time, 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 fold 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 15 minutes, then using lining paper, lift onto a wire rack to cool. Serve dusted with icing sugar.


TIP: When fresh peaches aren’t in season, substitute canned peach slices in juice. Drain slices well on paper towel before arranging over the cake batter.