Name: Upside-down peach sponge
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Cuts into 15 squares
Cuisine: British
Ingredients: 250g softened butter plus extra for greasing; 280g self-raising flour; 250g golden caster sugar; ½ tsp baking powder; 4 eggs; 150ml pot natural yogurt; 1 tsp vanilla paste or extract; 2 tbsp caster sugar mixed with 1 tbsp flour; small punnet raspberries; 2-3 x 400g/14oz cans peach halves, drained

For the traybake sponge base

250g softened butter
plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla
paste or extract

For the topping

2 tbsp caster sugar
mixed with 1 tbsp flour
small punnet raspberries
2-3 x 400g/14oz cans peach
halves, drained

Method

step 1
First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
step 2
To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
step 3
Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.