raspberry & peach cake with clouds of vanilla frosting and aromatic ground cardamom.

This is my July. Peaches and raspberries. I like them raw but I also like shoving them into a bowl of sugar and stuff and then baking that. Then eating them.

I put ground cardamom in, but that's because I'm really into that right now. It's definitely optional. 

With it, you've got a fruity and gently spiced cake. Without it you've got a fruit vanilla-y cake. Both good!

This week I've been riding my bike a lot. 

I had a cold. 

I spent the night at a party in a beautiful gallery.

I sewed these. 

(that's a volcano, a mountain and two trees if you're wondering.)

To make this lovely moist summery cake you'll need:

1 1/3 cups  sugar
1/2 cup vegan margarine
3 cups self raising flour
3/4 tsp salt
2 cups soy milk
1 tbsp vanilla extract
1/2 tsp ground cardamom (optional)

1 not-so-ripe peach

a handful of raspberries

for the clouds of vanilla frosting:

1 3/4 cups confectioners/icing sugar

5-6 tbsp vegan margarine

2 tsp cider vinegar

1-2 tsp vanilla extract

Beat the sugar and margarine together until combined, then add the flour, salt, soy milk and vanilla. Add the ground cardamom if you're using it. Stir gently until thoroughly combined. 

Grease your cake tin well and pour in half of the batter. 

Grab your peach and cut all the way around the middle, then twist so that you have two halves. Slice into even pieces and lay in a circle on top of the cake batter. Throw some raspberries into the centre.

Pour on the rest of the batter and bake at around 160C/350F/Gas mark 3 for 40-50 minutes. It'll brown up on the outside but check it's done by inserting a clean skewer or knife at around the 40 minute mark.

Remove from the oven and leave to cool while you make the frosting.

This is so much easier with an electric mixer, but very doable by hand too. First beat the margarine until it's light and fluffy, then slowly add the icing sugar a bit at a time. Keep adding the sugar until it's a consistency that you're happy with, then add the vinegar and vanilla. Cover and put aside until the cakes cooled.

My friends, do not even attempt to ice this cake until it's as cold as the rest of the room. Icing a warm cake is a bad idea. I say this as someone who does it all the time. 

Once it's cool, get icing!

Chuck some raspberries up on there and cut yourself a slice.

Look at the little bits of peach and berry! MMM.

You better recognise I'm going to eat that motherflipper.