Ingredients

• 125g/4oz self-raising flour
• 75g/3oz unsalted butter
• 75g/3oz soft light brown sugar
• ½ tsp ground cinnamon
• 1 tbsp demerara sugar
• 250g/8oz butter
• plus extra for greasing
• 250g/8oz plain flour
• 125g/4oz granulated sugar
• 150g/5oz light soft brown sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 free-range eggs
• separated
• 250ml/8floz whole milk
• 200g/7oz fresh blueberries
• 1 x 400g/7oz tin peach slices in syrup
• drained
• 200g/7oz blueberries
• 1 x 400g/7oz tin peach slices in syrup
• drained
• 65g/2½oz caster sugar
• 1½ tbsp plain flour
• 1½ tsp lemon juice

Directions

• For the crumble topping
• place all of the crumble ingredients into a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Set aside.
• For the cake preheat the oven to 180C/350F/Gas 4. Grease a 23cmx30cm/9inx12in baking dish with a little of the butter
• Sift the flour into a bowl and stir in the sugars. Rub the butter into the flour mixture until it resembles breadcrumbs. Stir in the baking powder
• salt
• egg yolks and milk and stir until well combined.
• Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the egg whites into the cake mixture.
• Spoon the cake batter into the baking dish and scatter over the blueberries and peach slices.
• Sprinkle over half of the crumble topping and bake for 40-50 minutes
• or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.
• Meanwhile for the jam
• heat the peaches and the juice from the can
• blueberries
• sugar
• flour and juice in a saucepan over a medium heat until boiling. Reduce the heat and simmer for 8-10 minutes
• or until the mixture is thick and jammy. Remove the pan from the heat.
• Spread the jam over the cake and sprinkle over the remaining crumble topping.
• Return the cake to the oven and bake for a further 8-10 minutes
• or until the topping is crisp and golden-brown.