Heavenly Peach, Blueberry and Tarragon Cake
 
 
Ingredients
  • 1 ½ cups butter, softened and chopped
  • ¾ cup superfine sugar
  • 2 tbsp lemon zest (zest of 2 small lemons)"
  • 3 eggs
  • 1 cup all-purpose flour, sifted
  • 1 tsp baking powder, sifted
  • ¼ cup natural, unsweetened yoghurt
  • 1 tbsp fresh tarragon leaves, chopped finely
  • 2 fresh peaches sliced into thin wedges
  • Handful of fresh, not frozen, blueberries or raspberries
  • Icing sugar to dust
  • Double cream
Instructions
  1. Preheat the oven to 320 F. Lightly spray a 9×9 glass baking pan. Then line with parchment paper, don’t worry, it will fill the corners once the dough is spooned in.
  2. Put butter, sugar and lemon zest into mixer with a paddle attachment. Beat until light and fluffy.
  3. Add the eggs one at a time, beating well after each one.
  4. Add the sifted flour and baking powder, yoghurt, and tarragon, mixing gently just until combined.
  5. Using a rubber spatula, gently spoon out of the mixing bowl and into the parchment lined baking dish, spreading to fill all the corners of the pan. The dough will be very thick in consistency.
  6. Dot the top with peach slices and press gently into the dough. Scatter a handful of fresh blueberries over and press lightly into the dough as well.
  7. Bake for approximately 55-60 minutes, cake will be done when evenly browned and a toothpick inserted comes out clean. Let the cake rest in the pan for 10 minutes. Using a small sifter, dust icing sugar over the entire top.
  8. Remove the cake by lifting the parchment paper and let cool on a rack until just warm. Slice and serve with a dollop of double cream… the cream will begin to melt and be just scrumptious!
Recipe by Just a Smidgen at https://justasmidgen.com/2011/08/24/1-cup-of-comfort-heavenly-peach-blueberry-and-tarragon-cake/