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
Prepare the fruit. Beat the butter and sugar together until light and fluffy. Beat the eggs in one at a time. Sift in flour and baking powder, fold in. Fold in the fruit and ground almonds. Spoon into a tin and spread level. Bake until golden, springy to the touch and a skewer inserted into the centre comes out clean. Serve dusted with icing sugar.
Easy Peach and Redcurrant Cake
Ingredients
- 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
Special Equipment
- 23 cm (9in) loose bottom or spring clip cake tin
Instructions
- 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.
Notes
Cook’s Tip
Choose firm but ripe peaches. If the peaches are very ripe and juicy they may make the cake a little soggy.This cake is made using the creaming method, for lots of tips on how to make the perfect cake using this method see How To Make the Perfect Victoria SandwichServe slightly warm with cream or ice-cream as a dessertStore
The cake will keep for 3 – 4 days if kept in an airtight container in the refrigerator. For the best flavour allow to come to room temperature before serving.Freeze for up to 3 months.Nutrition
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Kat (The Baking Explorer)
I love a cake like this that doesn’t need any decoration, it sounds absolutely delicious
Jacqueline Bellefontaine
I was really happy with this cake love all that juicy fresh peachiness with the colour and flavour fo the redcurrants it worked so well.
Helen - Cooking with my kids
I love peaches, but I especially love the colour those redcurrents give the cake. I’ve never used them in baking before, but I think i’m sold! #bakingcrumbs
Jacqueline Bellefontaine
I can tell you I am sold on adding redcurrants to bakes. Each year my redcurrant produces more and more fruit so next year I will be doing more recipes with them in for sure.
Jo Allison / Jo's Kitchen Larder
Such a delicious looking cake Jacqui! Love the fact that you’ve used redcurrants here as well as peaches, they add such a lovely bit of colour! Sponges with addition of ground almonds are one of my favourite ones too, soo good! Thank you for sharing with #BakingCrumbs 🙂
Jacqueline Bellefontaine
It wont be the last time I add redcurrants to a cake they work so well.
Jenny Walters
Oh wow Jacqui! This sounds incredible. Just the thought of baking with peaches makes me feel all warm inside. This cake looks to die for! Would love a warm slice of this for breakfast/lunch or tea!!! I bet the redcurrants bring the whole cake together. Thank you so much for sharing with #BakingCrumbs
Camilla Hawkins
Ooh yummy, this is my kind of cake, packed full of delicious summer fruits. Thank you for adding my Peach Galette:-)
Jacqueline Bellefontaine
Your peach galette looks delicious too.