Peach Melba Dessert Cake

The classic pairing of peaches and raspberries makes a delightfully moist and scrumptious cake. Serve this one warm with a dusting of icing sugar and a dollop of cream, or allow to cool completely then decorate it with drizzles of orange-flavoured icing.

125g butter, softened

½ cup white sugar

¼ cup brown sugar

2 eggs

1 teaspoon vanilla extract

1 orange, finely grated zest

1½ cups plain flour

½ teaspoon baking powder

½ teaspoon baking soda

150g sour cream (about ½ cup)

2-3 yellow flesh peaches, stones and skin

removed, cut into eighths

150g raspberries, fresh or frozen (unthawed)

TOPPING

50g butter, melted

½ cup white sugar

1 teaspoon ground cinnamon 2 eggs, whisked

Heat oven to 175°C and line a 22cm round baking tin with baking paper.

Cream butter and sugars together. Beat in eggs one at a time followed by the vanilla and orange zest.

Sift over half the dry ingredients and fold into the mixture. Add sour cream and combine then fold in remaining dry ingredients.

Spoon mixture into prepared tin and spread evenly. Arrange peach slices decoratively over the cake and scatter over the raspberries.

Topping: Melt butter and stir in sugar and cinnamon. Leave to cool for several minutes then stir in whisked eggs. Spoon topping over and around the fruit.

Bake 55-60 minutes, testing the middle of the cake for doneness using a skewer. Cool for at least 30 minutes before removing from tin. Serves 8-10