Method

• Preheat the oven to 180 degrees C
• Grease and line a 23cm cake tin
• Place peaches in a bowl with half of the lemon juice & zest and ½ cup of the raspberry concentrate, put into an ovenproof dish and bake for 10 minutes until just soft
• Set aside while making the cake batter
• For the cake, place butter and sugar in a mixer, cream until pale, add eggs one at a time and mix well, mix in the milk
• Then remove from mixer and fold in flour, baking powder and salt
• Last mix in half the roasted peaches and pour into cake tin
• Smooth the cake out in the tin and add the rest of the peaches on top
• Bake for up to an hour, check as it goes, the top will be golden and springy to touch
• Raspberry Drizzle: Use a small pot, put raspberry syrup and lemon juice and zest, bring to a simmer and reduce until it starts to thicken
• Serve with a slice of warm cake and a side of cream