BOOSTER bakes

Adding health-helping ingredients makes these sweet treats extra good

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Peach and raspberry tray bake

Almonds have anti-inflammatory benefits due to their high content of nutrients, such as magnesium and vitamin E.

PER SERVING

411 cals, 26g fat, 13g sat fat, 37g carbs

Peach and raspberry tray bake

SERVES 12PREP 20 mins COOK 40 mins

• 100g raspberries, plus extra to serve

• 2 peaches, cut into segments, plus extra to serve

• 200g self-raising flour

• 225g unsalted butter, softened

• 250g caster sugar

• 4 medium free-range eggs

• 60g ground almonds

• 1tsp baking powder

FOR THE TOPPING

• 200ml whipping cream

• 2tbsp icing sugar

• 200ml Greek yogurt

• 30g flaked almonds

YOU WILL NEED

• 23x30cm tin, greased and lined

1. Heat the oven to 150C Fan/Gas 3.5. Toss the raspberries and peach segments in 3tbsp of the flour, then set aside while you make the cake.

2. In a stand mixer, cream the butter and sugar until fluffy. Add the eggs one by one, beating well after each addition. Add the remaining flour, ground almonds and baking powder. Gently fold in the fruit.

3. Spoon the batter into the tin and bake for 35-40 mins until springy. Cool in the tin.

4. Whip the cream and icing sugar to stiff peaks, then fold through the yogurt. Move the cake to a serving plate and spoon over dollops of cream. Top with the extra fruit and the flaked almonds.COOK'S TIPYou can make the topping ahead and chill until ready to decorate.

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