Peach and blueberry cake
This lovely sponge cake dotted with chopped fresh peaches and blueberries epitomises summer! Serve with freshly whipped cream.
Ingredients
Makes: 1 cake
- 250g plain flour
- 10g baking powder
- 2 teaspoons ground cinnamon or vanilla sugar
- 125g butter, room temperature
- 225g caster sugar
- 2 eggs
- 125g milk
- 2 ripe peaches - peeled, stones removed and chopped
- 100g blueberries
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat the oven to 170 C / Gas 2-3. Grease a 23cm round cake tin.
- Sift together the flour, baking powder and cinnamon (or vanilla sugar).
- In another bowl, cream together the butter and caster sugar. Add eggs one at a time, beating after each addition. Add milk and mix well.
- Gradually mix in dry ingredients, mixing till just combined. Pour into prepared tin. Top with the peaches and blueberries.
- Bake in the preheated oven on the middle shelf for 45 minutes, or till golden and a skewer inserted in the centre comes out clean.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Lovely light cake, delicious! Was a little unsure how it would turn out as the wet mixture did not look good but once the dry ingredients were added it was fine and turned out lovely. I sprinkled over some flaked almonds before baking. - 10 Jul 2016
Wonderful cake! Baking time was longer than expected, though. Made the cake with only 200g of sugar and replaced fruits with fresh raspberries and blackberries. Will experiment with other fruits or coconut next time. - 14 Apr 2017
Easy to make. Delicious. Very more-ish. - 27 Aug 2016