Go Back
+ servings
Peach and redcurrant cake with slice being removed.
Print Recipe
5 from 6 votes

Easy Peach and Redcurrant Cake

A light and moist almond sponge with peaches and redcurrants.
Prep Time20 mins
Cook Time1 hr
Course: afternoon tea, Dessert, morning coffee
Cuisine: British
Keyword: cake, peach, redcurrant, Sponge cake, summer
Servings: 10
Calories: 293kcal


  • 23 cm (9in) loose bottom or spring clip cake tin


  • 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)
  • teaspoon baking powder
  • 75 g ground almonds (3oz)
  • icing sugar (confectioners sugar), to dust


  • 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.


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 Sandwich
Serve slightly warm with cream or ice-cream as a dessert
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.


Calories: 293kcal