Peach Cake

This peach cake is a winner and a must-bake when peaches are in season. It’s a simple mix and bake batter that’s quick and easy to make for morning tea or dessert. It’s absolutely delicious served warm with a dollop of thick cream or a scoop of vanilla ice cream.

Peach Cake

This peach cake is a winner and a must-bake when peaches are in season. It's a simple mix and bake batter that’s quick and easy to make for morning tea or dessert.

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Prep Time 20

Cook Time 40

Course Dessert

Servings 8

Equipment

25cm fluted quiche pan or a 25cm springform cake pan

Ingredients

150 g plain flour
100 g almond meal
2 tsp baking powder
2 eggs
150 g castor sugar
180 g butter, melted
1 tsp vanilla extract or paste
1 cup chopped peaches about 1-2 peaches
2 peaches, extra, sliced
2 tbsp raw sugar
2 tbsp flaked almonds

Instructions

Preheat oven to 180C (170C fan-forced). Grease a 25cm loose bottom fluted quiche pan with butter, and line the base with a round of baking paper. Note: you could use a 24 or 26 cm springform pan instead, however the fluted pan gives a nice presentation.
Place flour, almond meal and baking powder in a bowl and use a whisk to combine the ingredients.
In another bowl whisk together the eggs and castor sugar, then whisk in the melted butter and vanilla.
Add the flour mixture to the egg mixture and mix to combine, then gently fold through the chopped peaches. Transfer the batter to the prepared pan and spread into an even layer. Decorate with the sliced peaches and sprinkle evenly with the raw sugar and flaked almonds.
Bake for 35 minutes or until the cake is golden in colour and springs back when touched. When the cake is ready remove it from the oven and place on a cooling rack. Allow the cake to cool for at least 10 minutes before removing from the pan.
Slice into wedges and serve with double cream or ice-cream.