Recipe: Peach, Raspberry and Blueberry Batter Cake

I made this quick and easy cake adapted from Sheila Kiely’s Gimme the Recipe for Easter Sunday dessert. I was surprised at how nice it turned out. Everyone loved it.

You will need:

250g dairy free margarine
120g fresh raspberries
120g fresh blueberries
400g tin sliced peaches
3 eggs
250g golden brown sugar
1 tsp vanilla extract
250g self raising flour

Preheat oven to 160C /Gas 4
Line a baking tray with baking paper

Melt the margarine in a saucepan over a very low heat, then set aside to start to cool.

Rinse fruit and drain peaches, keeping peach juice for serving.

Beat eggs and set aside.

Mix the golden syrup and sugar into the margarine. Mix in the eggs, vanilla extract and mix well. Sift in flour and mix until smooth.

Spread the mixture in the baking tray and lay the peaches, raspberries and blueberries over the top. You can do this evenly or you can have your 5 year old help and have a random array of fruit.

Batter Cake ready for oven
Batter Cake ready for oven

Bake for 25 minutes, then turn the oven to 140C Gas 3 and bake for a final 15 minutes. You can test with a skewer, if it is clean then it’s done.

Serve from tray with your favourite dairy free custard or a scoop of vanilla dairy free ice-cream.



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