Make this simple peach cake, then check out our Victoria sponge cake, lemon drizzle cake, chocolate cake and more easy cake recipes.
Ingredients
- unsalted butter 250g, softened, plus extra for the tin
- plain flour 250g, plus extra for dusting
- baking powder 2 tsp
- caster sugar 250g
- vanilla extract ½ tsp
- eggs 4 large
- milk 4 tbsp
- tinned peaches 250g, drained (150g chopped into 1cm chunks and 100g sliced)
- icing sugar 250g
- soured cream 300ml
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Butter two 20cm square cake tins, then use a sieve to dust a little flour into the tins before shaking out the excess.
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Step 2
In a bowl, sift the flour, baking powder and ¼ tsp of salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and eggs, one at a time, alternating with spoonfuls of the flour mixture. When all the eggs and flour have been incorporated, add the milk. Gently fold in the chopped peaches (not the slices) until combined. The mixture should fall from the spoon.
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Step 3
Divide the batter equally between the tins, smooth the tops and bake for 25-30 minutes or until risen and springy but firm to the touch – a skewer inserted into the middle should come out clean. Remove from the oven and turn out onto a wire rack to cool.
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Step 4
To make the icing, sift the icing sugar into a bowl. Add the soured cream, whisking the mixture until smooth – you want it thick enough to pour on but not too dense. If it’s too thin, add more icing sugar. Once the sponges are cool, use half the icing to sandwich together and add the peach slices between the layers. Spread the other half of the icing on top.
Recipes adapted from Red Sands by Caroline Eden (£26, Quadrille). Photographs: © Ola O Smit and Theodore Kaye.
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Nutritional Information
- Kcals 776
- Fat 40.8g
- Saturates 24.3g
- Carbs 92.7g
- Sugars 68.1g
- Fibre 1.6g
- Protein 8.6g
- Salt 0.7g
