Peach and Raspberry Slice, Bill Granger

So, I'm back in London after weeks and weeks away. I am slightly narked at the jeans and jumper combo that comes with this weather but it's the Olympics and I am getting more involved than I thought I would be, so yay for being in London at such an exciting time! Got a shiny new HD telly and have been glued to the gymnastics and swimming! I missed the opening ceremony due to attending the most wonderful Malaysian supperclub in Old St but home in time for the highlights, wow..just wow, we put on a show and I could see those fireworks from my window.

On the weekend the Men's road race came whizzing by my flat and I had a photographer from the Press Association with me snapping away for the papers to add to the thrill, we opted for the roof in the end for some super shots. Then for a little while on Sunday, the sun shone! Off to my friends for a champagne and Pimm's picnic and to the beer garden, then came the champagne headache and the self pity.
Shook it off just in time for the Olympic tennis at Wimbledon on Sunday and it was such a buzz to be watching Murray at Center court, back to my sister's for a Tooting Indian takeaway (the best) and to bed. Such a cracking weekend I'm happy to be home, and although I miss the sunshine, the icecream and the mountains, I'm checking out some exciting restaurants this week, a show at the National and a hen party which all couldn't be done in Alhaurin.

One of my favourite recipes for cake with fresh fruit is this Bill Granger's Peach and raspberry tray bake. I always keep frozen raspberries for emergency muffin/smoothie type situations. 
The recipe is as follows but to make it even more yummy, add 150g of ground almonds and a big splash more milk to the mix. Lesa, my friend who thinks of finishes more than I do, made a wee glaze for it too which adds a 'come eat me shine'

185g (6.5 oz or 1.5 cups) plain (all purpose flour)
1.5 teaspons baking powder, plus an extra 0.5 teaspoon extra
125g (4.5oz) butter, chilled and diced
115g (4oz or 0.5 cup) soft brown sugar
115g (4oz or 0.5 cup) caster (superfine) sugar
3 ripe peaches, peeled and sliced into wedges
90g (3.25 oz or 0.75 cup) raspberries – fresh or frozen
2 teaspoons natural vanilla extract
1 egg, lightly beaten
185ml (6fl oz or 0.75 cup) milk

Preheat the oven to 180C (350F/Gas 4). Grease and line the base of a 20x30cm (8x12in) baking tray. Sift the flour and baking powder into a large bowl and then rub in the butter with your fingertips. Stir in both the sugars. Press half the mixture over the base of the tin. Lay the peaches over the top and sprinkle with raspberries.

Add the vanilla extract, extra baking powder, egg and milk to the rest of the base mixture and stir well – don’t worry too much about lumps. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool in the tray and then cut into squares to serve.