I love renting in the city, I love that I can walk to work every day, that going out in the evening is a stones throw from my flat and that when things go wrong (this month it’s a leaky shower) that we can call someone up and not worry about how much it costs.
The one thing I would love to have would be my own garden, to be able to grow more than a few herbs and flowers. My juliet balcony is filled to the brim with plant pots and baskets, and in the summer when we have the doors open the smell of rosemary and mint waft through the flat on the breeze.
Replacing plants that haven’t survived the winter and repotting those that have with new compost has become a start of summer ritual. It has become as ingrained in the season as BBQ charred burgers and jugs of pimms.
These light fruity bars are perfect for warmer weather as there is no sticky icing to worry about melting. They travel really well so they would be perfect for picnics, it is worth noting that it’s best to keep them in the fridge as the moisture from the fresh fruit means they spoil quicker than just the sponge on it’s own.
2 peaches, pitted skinned and sliced
125g caster sugar
125g self raising flour
125g unsalted butter at room temperature
1 tsp vanilla extract
1 tsp cinnamon
Icing sugar to decorate
Preheat the oven to 180C, grease and line a 7” square baking tin.
Cream together the butter and sugar until light and fluffy.
Beat in a tablespoon of the flour.
Add the eggs slowly to the mixture, making sure they are fully incorporated after each addition.
Repeat this process with the flour.
Beat in the vanilla, cinnamon and milk.
Pour into the tin, and flatten the top with a spatula. Arrange the slices of peach evenly over the top of the cake.
Bake on the middle shelf for 25 minutes until the top is golden brown and an inserted skewer comes out clean.
Leave to cool in the tin for 20 minutes, then remove and leave to fully cool on a baking rack.
When room temperature dust with icing sugar then slice into 9 pieces.
Will keep in the fridge for 3 days.