www.romagna.it

Hello,

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.

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Thanks