This cake is best made with freshly sliced peaches, but out of season, it still works well using the tinned variety. I found these beautiful Black Boy peaches at Takapuna Markets the other week for a bargain $2.99 per kilo, and they were in perfect condition to boot. Their distinctive colouring and tart, sweet flavour adds plenty of oomph to an otherwise simple cake batter.
This is my take on a Marie Claire recipe shared with me by my friend Anne, who once–almost ten years ago, which I can barely believe–brought a beautiful peach cake along to our mums and babies coffee group. God knows we needed cake back then (with coffee, naturally). I’m pretty sure I ate a year’s share of baked delights in the first several weeks of welcoming our first, somewhat (understatement) sleepless child into the world. I’ve cut out about a third of the sugar and added ground almonds, making for a less sweet, but equally rich, cake.
4 eggs, separated
1 cup plain flour
1/3 cup ground almonds
1 tsp baking powder
1/2 cup sugar (I used white but brown will work well too)
120g butter, gently melted
Zest 1 lemon
2-3 ripe peaches, sliced into wedges (I prefer skin-on)
- Preheat oven to 180°C ad grease and line a 23cm springform tin.
- Whisk egg whites until soft peaks form.
- In a large mixing bowl, sift the flour, ground almonds, baking powder, sugar and salt and make a well in centre.
- In a third bowl, whisk butter, egg yolks and lemon zest.
- Stir the butter mix and a third of the egg whites into the fry ingredients and combine, then fold through the remaining egg whites until you have a thick, smooth batter.
- Pour batter into tin and arrange peach slices on top.
- Bake for 35-45 minutes. Let it cool a bit in tin before easing it out onto a serving plate. Dust with icing sugar or scatter over some freeze-dried fruit or fruit powder such as plum or strawberry. Serve still-warm with Greek yoghurt.