IN SEASON


then whisk in the almond extract. Add the eggs one at a time, beating the mixture after each addition.


2 Sift in the self-raising flour and fold in with the ground almonds and baking powder. Gently whisk in the yogurt. Spoon the mixture into the prepared tin and spread out level using a spatula.


3 Sprinkle the raspberries over the top of the cake. Cut the peaches into thin slices and place on top of the cake in between


the raspberries in a pretty pattern. Sprinkle over the flaked almonds.


4 Bake in the oven for 40–50 mins until the cake is golden brown on top and a knife comes out clean when inserted into the centre of the cake and springs back to your touch.


5 Leave to cool in the tin and then remove the lining paper. Cut into 24 slices to serve.


Traybakes by Hannah Miles, published by Lorenz Books


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