I have made our
Family Peach Cake base recipe twice over the weekend but with a couple of variations i.e. not using peaches.
The first was topped with blackberries and feijoas from the garden and served with yoghurt.
Yesterday I made it again and reduced the flour a bit and then added 1/2 cup coconut, 2 teaspoons grated lemon zest and then some frozen raspberries through the batter and covered the surface with frozen raspberries.
Both cakes were delicious. It is such a moist cake that it is perfect for dessert with any fruit that you feel like using.