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Pre-heat the oven to 160°C/Gas 3. Grease and line the base and sides of a 20cm, deep round cake tin. (We love using ‘push pan’ from Lakeland as it gives a clean lined sponge.)
Place the spread or butter in a large mixing bowl and add the sugar. Cream together well in a mixer or with a wooden spoon until soft and fluffy. Crack the eggs into a jug and whisk with the peach puree. Stir in a little at a time until incorporated. Mix the flour, salt, ground almonds, chopped rosemary and baking powder in a mixing bowl then fold into the butter and egg mix then stir in the vanilla extract and yoghurt.
Scatter in half of one punnet of blueberries into the prepared tin, followed by half the sponge mixture. Top with the remaining ½ punnet blueberries and finish with the rest of the cake mix. Place the cake in the oven and bake for 45-50 minutes until golden and risen or if a skewer is poked in the middle it comes out clean. Remove the cake from the oven and place on a cooling rack for about 40 minutes. Carefully release the cake from the tin and allow it rest on the cooling rack until totally cool.
Place the icing sugar and 50g of softened butter in a mixing bowl and mix well until soft and fluffy. Mix in the cream cheese until you have a whipped, stable frosting. Transfer to a small bowl and pop in the fridge to chill whilst the cake cools.
When ready to assemble place the sponge on a serving plate or board. Destone and slice the whole peach into thin slices. Spread the frosting over the top, scatter over the remaining blueberries and peach slices. Sprinkle over a few rosemary leaves and dust over a little icing sugar. Serve with a fresh, crisp sparkling wine.
Pre-heat the oven to 160°C/Gas 3. Grease and line the base and sides of a 20cm, deep round cake tin. (We love using ‘push pan’ from Lakeland as it gives a clean lined sponge.)
Place the spread or butter in a large mixing bowl and add the sugar. Cream together well in a mixer or with a wooden spoon until soft and fluffy. Crack the eggs into a jug and whisk with the peach puree. Stir in a little at a time until incorporated. Mix the flour, salt, ground almonds, chopped rosemary and baking powder in a mixing bowl then fold into the butter and egg mix then stir in the vanilla extract and yoghurt.
Scatter in half of one punnet of blueberries into the prepared tin, followed by half the sponge mixture. Top with the remaining ½ punnet blueberries and finish with the rest of the cake mix. Place the cake in the oven and bake for 45-50 minutes until golden and risen or if a skewer is poked in the middle it comes out clean. Remove the cake from the oven and place on a cooling rack for about 40 minutes. Carefully release the cake from the tin and allow it rest on the cooling rack until totally cool.
Place the icing sugar and 50g of softened butter in a mixing bowl and mix well until soft and fluffy. Mix in the cream cheese until you have a whipped, stable frosting. Transfer to a small bowl and pop in the fridge to chill whilst the cake cools.
When ready to assemble place the sponge on a serving plate or board. Destone and slice the whole peach into thin slices. Spread the frosting over the top, scatter over the remaining blueberries and peach slices. Sprinkle over a few rosemary leaves and dust over a little icing sugar. Serve with a fresh, crisp sparkling wine.
15 minutes
Serves 18-22 scones
