An easy, moist and delicious, comforting and super adaptable recipe.
Autumn Peach and Blueberries Cake
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Cook time:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
An easy, moist and delicious, comforting and super adaptable recipe.
Ingredients
- 3-4 peaches, pitted and sliced
- A handful of blueberries
- 160g plain flour
- 30g almond powder
- 90g soft dark brown sugar
- 90g butter
- 50ml milk
- 3 large eggs, room temp
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- Some granulated sugar and slivered almonds to decorate
Method
- 1)
Line a 24cm or 9” springform cake tin with baking paper
- 2)
Whisk the eggs and sugar until they become pale.
- 3)
Add vanilla and whisk.
- 4)
Add the flour, baking powder, baking soda and almond powder.
- 5)
Whisk just until smooth.
- 6)
Whisk in the melted butter and milk.
- 7)
Pour the batter into your mold, then place your sliced peaches on top, lightly pressing them into the batter.
- 8)
Sprinkle the blueberries on top.
- 9)
Sprinkle with some granulated sugar and slivered almonds.
- 10)
Bake for about 30 minutes at 180°C, checking the baking time according to your oven.
- 11)
Don’t over bake.
- 12)
Unmold and let it cool. Sprinkle powdered sugar around the edges and enjoy at room temp or warm.