Peach Melba Cake

Preheat the oven to 160 °C top and bottom heat (Gas: level 3). Lightly grease the pan and line the bottom with baking paper.

Halve the peaches, remove the stones and cut the flesh into thin slices.

Beat the butter, sugar and the grated lemon zest in a large bowl until pale and fluffy.

Beat the egg in a small bowl with a fork. Mix the flour and baking powder in a separate bowl.

Stir in the flour mixture and the egg alternately into the butter mixture, stirring well in between. At the end, stir for another 1–2 minutes until the batter is smooth.

Pour half the batter into the pan and spread it smooth. Top with half the peach slices and the raspberries and dot the cream cheese in small spoonfuls. Pour in the remaining batter, smooth the surface and arrange the remaining peach slices and raspberries on top.

Bake the cake for 70–85 minutes, until it has risen well and a wooden skewer comes out clean. Let it cool in the pan for 15 minutes, run a knife around the edge, turn it out onto a wire rack, remove the baking paper and let it cool completely. Dust the cake with powdered sugar before serving.