Peach, almond and raspberry tray cake
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Here’s a gorgeous-looking cake to wow your guests. Serve it topped with a little Greek yoghurt for a delicious dessert treat.
Ingredients
Reduced fat oil spread
⅓ cup(s), (85g)
Granulated stevia sweetener
⅓ cup(s), (75g)
Vanilla bean extract, alcohol free
1 tsp
Egg(s)
2 medium
White spelt flour
1¼ cup(s), (190g)
Baking powder
3 tsp
Ground cinnamon
1 tsp
Almond meal
½ cup(s), (60g)
Buttermilk
¾ cup(s), (185ml)
Frozen raspberries
1 cup(s), (120g)
Peach(es)
2 small, yellow variety, stone removed, thinly sliced
Icing sugar
1 tsp, sifted
Instructions
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.
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