This is a very simple recipe for peach cake where you sinply can't go wrong. Of course you can also use fresh peaches, but tinned peaches make this extremely easy to make any time of the year.
3 people made this
2 (400g) tins peaches
2 tablespoons cherry brandy
4 tablespoons lemon juice
1 pinch of salt
zest of 1 lemon
100g caster sugar
250g plain flour
1 teaspoon baking powder
icing sugar or cinnamon for sprinkling
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:50min › Ready in:1hr5min
Drain the peaches in a sieve. Drizzle with cherry brandy and lemon juice and leave to infuse.
Preheat oven to 220 C / Gas 7 and grease a springform cake tin.
Beat the margarine until fluffy. Add salt and lemon zest first and then gradually stir in the sugar and eggs.
Mix the flour with baking powder, fold into the margarine mixture, then add the lemon juice and cherry brandy mixture.
Spoon the cake mixture into the prepared springform tin and spread the drained peaches over it. Sometimes I cut the peaches and arrange them in a pattern. Bake in the preheated oven for about 50 minutes.
Sprinkle the finished cake with icing sugar or cinnamon (or both!).