Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.
For The Cake
- 3 peaches, skin left on and each cut into 12 segments
- 200g butter, softened
- 200g caster sugar
- 4 free range eggs
- 1 tsp vanilla extract
- 200g ground almonds
- 50g plain or spelt flour
- Pinch sea salt
- Zest and juice of one lemon
For The Cream
- 3⁄4 cup fresh cream
- 1 tbsp Greek yogurt
- 1 tbsp honey
- 1 tsp vanilla extract
For The Decorations
-
Fresh flowers (optional)
Method
- Preheat the oven to 170°C on fan bake.
- Place the peach segments onto a baking tray and place in the oven for 20 minutes until soft and caramelised. Set aside to cool.
- Line a 22cm / 9″ cake tin with baking paper.
- To make the cake, in the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
- Gradually fold in the ground almonds, flour and salt and mix until just combined, taking care not to overmix. Finally, fold through the lemon zest and juice.
- Pour the batter into the cake tin and spread out to the sides. Dot in two-thirds of the peach slices and press them down lightly into the batter. Reserve about 12 slices to make a purée with.
- Bake for approximately 45 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, whip the cream with an electric beater to ribbon consistency. Gently fold through the yogurt, honey and vanilla.
- Place the remaining peach slices and two tablespoons of water into a food processor or smoothie maker and blitz until very smooth.
- Once the cake is completely cool, spread the cream onto the cake and drizzle over the peach purée. Decorate with fresh flowers, if using.
Recipe by The Caker, Jordan Rondel
