1 tbsp. custard powder
30gr caster sugar
120ml whole milk
10gr unsalted butter
1 tsp. vanilla essence
40gr plain flour
15 gr ground almond
35gr caster sugar
50gr unsalted butter
175g unsalted butter, at room temperature, plus extra for the tin
175gr caster sugar
3 large free-range eggs
1 tsp. vanilla extract
200gr cream flour
1½ tsp. baking powder
50gr ground almond
100ml Greek yogurt
170 gr thinly sliced firm nectarines
60 gr fresh raspberries
- Prepare the custard. Put the custard powder and sugar in a small pan and whisk to combine. Pour in the milk and whisk until smooth.
- Cook over a gentle heat whisking constantly, until the custard thickens and just starts to bubble.
- Whisk in the butter and vanilla.
- Scrape the custard into a small bowl, press a sheet of baking paper on the surface, and chill until cold.
- To make the crumble, mix together the flour, pecans, ground almond and sugar. Rub the butter into the flour mixture using your fingertips until a crumb like mixture forms. Set aside.
- Meanwhile, to make the cake, lightly butter a loose-bottomed, deep, 9 inch round spring form tin.
- Line the base with a disk of parchment paper.
- Pre-heat the oven to 180C/fan 160C/gas 4.
- Put the butter and sugar in the bowl of an electric mixer.
- Beat using the spade attachment for 5 minutes until light and fluffy.
- Add the eggs, one at a time, beating well each time. . Add the vanilla and beat again to combine.
- In a separate bowl, sift together the flour, baking powder and ground almond. Add the flour mixture to the wet ingredients in three additions, alternating with the Greek yogurt.
- Scrape the batter into the prepared cake tin and almost level the surface - leave a slight dip in the centre.
- Dollop the custard over the cake batter, spreading the custard almost to the sides.
- Scatter over the peach slices and the raspberries.
- Break up the crumble and scatter over the fruit.
- Bake for 50 minutes or until golden and the cake is just pulling away from the sides of the tin. Leave to cool for 15 minutes before removing to a wire rack to cool completely. It will keep, covered, at room temperature for 3 days.