Michelle Darmody: How to make a peach traybake that feeds a dozen

This soft and fruity crumble-topped sponge is baked in a large flat tray so it can be cut up and divided easily. It works well with any stone fruit, which are all coming into their own this time of year, but peaches give a particularly deep and dense colour.
The juiciness of peaches varies greatly. In Ireland, unfortunately, many peaches are packed off to our shops while ripening en route, missing out on that transformative sun-kissed effect that creates the distinctive flavour of those found in hotter climates.
Unlike many other fruits that lose some of their vitality when cooked, peaches, even hard underripe ones, can intensify and become richer and smoother when used in baking.
Raspberries and peaches are paired together in various desserts, as they both ripen as the summer begins to warm up, but they also provide great balance to each other.
Raspberries add a tartness which enlivens the peaches' sweetness. Melba is a famous pairing of vanilla ice cream and soft peaches topped with raspberry coulis. It was invented in the Savoy Hotel in London by the famous French chef Auguste Escoffier. This traybake mirrors Melba's simple and elegant flavours.
Peach Traybake
recipe by:Michelle Darmody
This soft and fruity crumble-topped sponge can be cut up and divided easily
Servings
12
Preparation Time 
20 mins
Cooking Time 
40 mins
Total Time 
60 mins
Course 
Baking
Ingredients For the topping
50g cold butter, cubed
100g demerara sugar
85g self-raising flour
Zest of 2 oranges
20g porridge oats
For the base
100g soft butter
150g golden caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
280g self-raising flour, sieved
120ml milk
350g ripe raspberries, roughly mashed
350g peaches, stoned and sliced
Method
Line an 8 x 12 inch baking tray with parchment.
Preheat your oven to 180°C/gas mark 4.
To make the topping, rub the butter into the sugar, flour and zest until it resembles rough breadcrumbs.
Stir in the porridge oats and set aside in a cool place.
To make the traybake, cream the butter and sugar until light and fluffy.
Gradually add the egg and vanilla until combined.
Stir in the flour.
Add the milk to the batter to make it a smooth consistency.
Stir in the mashed raspberries.
Spread the batter into the prepared tin.
Dot the peach slices on top, pressing them down a little.
Sprinkle the topping over the peaches.
Place into the centre of the preheated oven.
Bake for 40 minutes or until a skewer comes out clean from the cake.
Once cool enough to handle, remove the traybake onto a wire rack to cool then slice.
Baker's tips
To line your tin, cut a rectangle of parchment larger than the tin, then make four diagonal cuts the depth of your tin, one at each corner.
Place the parchment over the tin and shape it into the base and sides with your hands, ensuring it is free of wrinkles. If you find it easier you can rub a small bit of butter onto the tin, so the parchment sticks to it. This also helps to keep the parchment in place when you are scooping the batter into the tin.
When making the crumble topping, it is important to ensure that the butter is cold and becomes properly incorporated into the dry ingredients, otherwise you will not get that lovely crisp texture which contrasts with the soft sponge below.
When you have set the topping aside and are making the sponge layer below you can store it in the fridge or a cool part of your kitchen.
If your sponge is flat or too dense it is because there is a lack of air. Sieving the flour not only aerates it; it also removes lumps so it can incorporate with the rest of the ingredients more easily.
When creaming the butter and sugar for the sponge layer, you will need room temperature rather than cold butter. Use a low to medium speed on your mixer until combined, then turn it up to a high speed. You want a soft, creamy texture with lots of air incorporated into it. The mixture will change colour to a pale creamy white when enough air has been added. You can scrape down the sides of the bowl as you are creaming the ingredients to ensure everything is well incorporated.
If your batter begins to split or curdle as you add the eggs, add in a spoon of the flour and continue.
The slices will last three days in the fridge, but the topping may lose some of its crispness.
This can be frozen after it has been cut into slices.
Three delicious variations:
Apricot and almond
This recipe works well with a strong almond flavour added to it. I like to add at least one teaspoon of almond essence in place of the orange zest and then slivered almonds in place of the oats. Instead of peaches, I use apricots, the combination of almond, raspberry and apricot works very nicely.
Mixed berry
Using berries to top the cake as well as the mashed raspberry in the sponge gives a tart and colourful result. I add a mixture of 350g chopped strawberries, raspberries and blackberries in place of the peaches.
Apple and pecan
Stew 350g of cooking apples (350g weight after the apple has been peeled and cored). Once soft, let the apple cool. Make the recipe using the stewed apple in place of the mashed raspberries.
Read More
Michelle Darmody: How to bake the ultimate summer pudding

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