The perfect summer treat for a garden gathering, with a cup of tea or even a bellini. The purée adds an extra fresh peach hit to the filling and topping– but you could leave it out if you don’t have time to make it.
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Yields:
12 serving(s)
Prep Time:
1 hr
Cook Time:
1 hr 5 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
539
Ingredients
FOR THE CAKE
250g
unsalted butter, softened, plus extra to grease
250g
light soft brown sugar
4
medium eggs
150g
natural yogurt
1Tbsp.
vanilla bean paste
300g
self-raising flour
1/2tsp.
baking powder
2
ripe peaches, about 225g total, destoned and roughly chopped
FOR THE FILLING AND TOPPING
4
ripe peaches, about 450g total, destoned
2Tbsp.
light brown soft sugar
350ml
double cream
1Tbsp.
vanilla bean paste
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm round, loose-bottomed tin that’s at least 7cm deep. In a large bowl, using a handheld electric whisk, beat butter and sugar until pale and fluffy. In a jug, whisk eggs, yogurt and vanilla until combined. Gradually add egg mixture to the butter bowl, beating to combine. Add flour and baking powder and fold in using a spatula or large metal spoon.
Step 2Spoon ½ the cake mix into the prepared tin and smooth to level. Dot over ½ the chopped peaches. Spoon over the remaining cake mixture. Gently smooth to level. Dot over the remaining chopped peaches and lightly press into the sponge. Bake for 1hr 5min, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin.
Step 3For the filling, roughly chop 2 of the peaches and whizz with the sugar in the small bowl of a food processor (or in a jug using a stick blender) until fairly smooth. Finely slice the remaining 2 peaches.
Step 4In a large bowl, whisk the cream and vanilla, using a handheld electric whisk, until it just holds its shape. Add the peach purée and fold in.
Step 5Using a large, serrated knife, slice the cake in ½ horizontally. Transfer the base to a serving plate or cake stand and spread over ½ the cream mixture and arrange ½ the peach slices on top. Put the second sponge layer on top and finish with the remaining cream and peach slices. Serve.
GET AHEAD Prepare sponge to end of step 2 up to 1 day ahead. Transfer to an airtight container and store at room temperature. Prepare peach cream filling up to a day ahead; cover and chill. Assemble cake to serve.
TO STORE Store leftover cake in a large airtight container or loosely covered in the fridge for up to 3 days. Bring to room temperature to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
