Upside-down peach sponge

• softened butter250g g

  plus extra for greasing

• self-raising flour↗280g g
• golden caster sugar↗250g g
• ½ tsp baking powder tsp
• eggs↗4
• pot natural yogurt150ml ml
• vanilla↗1 tsp tsp

  paste or extract

• caster sugar↗2 tbsp tbsp

  mixed with 1 tbsp flour

• small punnet raspberries
• 2-3 x 400g/14oz cans peach g

  halves, drained

Step-by-step instructions

1. 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.

2. 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.

3. 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.