I still think about the doughnut peaches we ate in Italy four Summers ago. It was my first visit to Venice, and a scorching hot, hectic day in the city. We had braved the crowds to visit the culinary haven that is the Rialto market. Heady basil, fragrant citrus and piquant spices scented the air. We made our way back to St Mark’s with our mini haul, where we greedily ate the sweetest flat peaches I have ever had in the sunshine, juice running down our chins. This blueberry, peach and cardamom traybake is my attempt to capture those sunshine flavours in a simple, all-in-one Summer traybake. To make it, you will need:
125g self-raising flour
1/2 tsp baking powder
112g golden caster sugar
2 large free-range eggs
112g butter, softened
1 1/2 tbsp milk
Grated zest of 1 lemon
160g blueberries and chopped peaches (I did roughly half and half, but adapt to your taste)
1 tsp ground cardamom.
For the icing:
1/4 tsp cardamom
50 g icing sugar
Enough milk to make a spreadable consistency.
Preheat the oven to 170C/ Fan 150C/ Gas 3 1/2. Line a straight-sided 20cm square tin with baking paper. Put the dry ingredients in a large bowl and make a well in the middle, then add the eggs, butter, milk and lemon zest.
Beat with an electric hand mixer until smooth and combined, then stir in the fruit.
Pour the batter into the prepared tin, then bake on the middle oven shelf for 35 minutes or until risen and golden. Turn out onto a wire rack to cool completely.
Mix the milk into the icing sugar and cardamom, a little at a time, until you have a smooth, spreadable icing.
Drizzle over the sponge, then leave to set, then cut into squares.
What are you baking this weekend?
Recipe adapted from Delicious Magazine’s blueberry and lemon squares.
More of my peach recipes here.