Blueberry, raspberry and peach almond cake

Nigel Slater's Midsummer Cake:

Serves 8-10

175g butter

175g golden caster sugar

200g ripe peaches, chopped to chunks
2 large eggs
175g self-raising flour
100g ground almonds
1 tsp grated orange zest
a few drops of vanilla extract
75g blueberries
75g raspberries

Line a spring-form 20-cm tin with baking parchment.

Preheat oven to 170C.

Cream together butter and sugar.  Beat in eggs one by one and add a spoonful of flour if it curdles.

Mix in the flour and almonds, then the zest and vanilla extract.

Stir through the peaches and berries.

Bake for 1 hour.  Cool for 10 minutes in the tin and then cool further on a wire rack.