Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Caramelised Peach and Almond Cake

Caramelised Peach and Almond Cake

Caramelised Peach and Almond Cake

Caramelised Peach and Almond Cake. This sticky peach and almond cake takes its inspiration from the wonderful flavours of Provence.


Caramelised Fruit:

1 tablespoon butter

2 tablespoons orange blossom honey

2 tablespoons light brown muscovado sugar

2 ripe peaches (225g), or canned peaches if out of season


Almond cake:

115g softened butter

115g light brown muscovado sugar

2 eggs

85g ground almonds

25g plain flour

½ teaspoon baking powder

¼ teaspoon French almond extract

¼ teaspoon orange extract

Pre heat the oven 180°C / Gas Mark 4. Fan Oven: 160°


Caramelised fruit:

Cut the peaches in half and remove the stones. Slice each of the halves into 4 segments.

Melt the butter, honey and sugar in the omelette pan over a low heat. Cook for 3-4 minutes until the sugar is dissolved and the mixture begins to caramelise.

Add the peach slices, turning and coating them in the syrup and cook for just a few seconds. Remove from the heat and cool.

Note – if the peaches cook in the syrup for longer, they will release too much juice.


Almond Cake:

Beat together the softened butter with the sugar and mix in the eggs one at a time. Add the almonds, flour, baking powder and extracts and beat together to make a smooth batter.

Arrange the peaches evenly over the base of the pan. Spoon over the cake batter in small amounts, starting from the outside and working inwards as this will help to contain the juices.

Smooth over the top and bake in the oven for 25-30 minutes. The cake will be done when it springs back when pressed in the centre.

Allow the cake to cool in the pan for about 5 minutes. Place a serving plate upturned on top of the pan and flip the plate and pan together.

Note – take care and use a thick cloth as the pan will still be hot. Serve either warm with whipped vanilla cream as a dessert or at room temperature as a cake.

Share on Facebook Pin on Pinterest Share by Email

2 Comments on Caramelised Peach and Almond Cake

  • christine
    August 5, 2013 2:54 pm

    Lovely recipe, but surely it would be better to provide seasonal recipee for fruits that are in season. Only a few lucky states would have fresh peaches in season. Alternatively, if providing a reciple for fruit that is not in season, you could include a note on whether the recipe can be uodated for canned fruit.

    • Mariam Digges
      August 6, 2013 11:26 am

      Hi Christine, feel free to use canned peaches during off season!
      Cheers, Mariam

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney