Fabulously light and moist, this easy peach and redcurrant cake is delicious served on its own with tea, or with cream or ice cream as a dessert.
This is an easy to make, no-frills cake and yet it is possibly one of the best cakes I have made recently. The fruit adds colour, flavour and texture and the ground almonds keep the crumb moist.
Peach and Redcurrant
It showcases two summer fruits. To begin with, I was considering making a peach melba cake with peaches and raspberries. They are a classic combination but I had some pretty redcurrants in the fridge which I had picked from my allotment so decided to try those instead.
A great move – I couldn’t have been happier with the end result, the redcurrants complimenting the peaches as well if not better than raspberries.
Had I had a few more sprigs of redcurrants I would have used them to top the cake for decoration. I think stems of currants look so pretty, like chains of little jewels. But I don’t think it really matters, as it still looks good with just a dusting of icing sugar.
If you don’t have any redcurrants you could simply leave them out or substitute blueberries instead. Or as I originally planned, raspberries
How to peel peaches
- Make a small slit in the skin at the stem end with a sharp knife and place in a heatproof bowl.
- Plunge the peach into a bowl of boiling hot water and allow to stand for 5 to 10 seconds.
- Remove with a slotted spoon and plunge straight into a bowl of cold water.
- Remove from the water, the skin will now peel away easily.
Plunge peaches first into boiling hot water and then cold.
The skins will easily peel away.
More Easy Cakes
You may also like to try these peach recipes
- Peach Galette – Fab Food For all
- Peach and Pomegranate Jam – Recipes Made Easy
- Peach and Bramble Meringue Slice – Farmers Girl Kitchen
Step by Step Easy Peach and Redcurrant Cake
Easy Peach and Redcurrant Cake
- 2 peaches
- 200 g redcurrants (7oz)
- 175 g butter (6oz) softened
- 175 g golden caster sugar (6oz)
- 3 large eggs at room temperature
- 150 g plain flour (5oz all purpose)
- 1½ tsp baking powder
- 75 g ground almonds (3oz)
- icing sugar (confectioners sugar), to dust
- 23 cm (9in) loose bottom or spring clip cake tin
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease the cake tin with butter or oil.
- Prepare the peaches, peel, stone and cut the peaches into dice. Wash and dry the redcurrants and remove from the stems.
- Beat the butter and sugar together until very pale and fluffy, then beat in the eggs one at a time, beating well after each addition. Add a tablespoon of the measured flour with the last egg to help prevent curdling.
- Sift the remaining flour and baking powder into the bowl and fold in. Add the prepared fruit and ground almonds and gently fold in until combined.
- Spoon into the prepared tin and level the top. Bake in the centre of the oven for about 1 hour or until springy to the touch and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin. To serve carefully transfer to a serving plate and sprinkle with icing sugar.