This easy to make Peach and Almond Loaf Cake is perfect for a summery afternoon tea treat.
Peaches are everywhere at the moment and are a great price (just 25p for 6 flat peaches from a well known supermarket this week!), and so juicy and delicious. With this in mind, and because my fussy children will not eat peaches in their proper form, I often buy them to use in muffins for their lunch boxes.
However, as I also had an abundance of flaked almonds in my cupboard I decided to make a Peach and Almond Loaf Cake for a change. This is a very easy cake to make and the result is an impressive fruity cake that looks lovely and tastes moist and delicious!
This cake does not need the topping , you could easily serve it without the icing on the top if you prefer , but as I was serving this to friends I thought I would add it.
You can see the fruit in each slice, this is due to the fact that when adding the cake batter to the tin, you add it in sections so you can add the fruit in two layers to ensure that the fruit will appear in every slice cut.
You can easily adapt this recipe to add different fruit of course, apple would work well as would blackberries, raspberries and indeed blueberries. Any seasonal fruit on offer could be used.
Mmmmmm perfect served alongside a cup of tea!
Here is the recipe if you fancy having a go at making this cake
- 175g unsalted butter
- 175g caster sugar
- 2 eggs
- 50g amaretto biscuits
- 200g self raising flour
- 175g chopped peaches
- 50g flaked almonds
- 50g icing sugar
- a little cold water - 1 tbsp at a time
- 25g flaked almonds
- Pre-heat oven to 180C/160C fan/
- Grease and line a 2lb loaf tin
- whizz the amaretto biscuits in a food processor to make fine crumbs - put to one side
- Put the butter, caster sugar into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy
- Add the eggs and beat again for a few more minutes
- Add the flour and crushed biscuits and fold in until well combined
- Pour ⅓ of the cake batter into the tin
- Scatter ½ of the peaches and 25g of the flaked almonds over the top
- Add another ⅓ of the cake batter , spread well and then top with the remaining fruit and another 25g of almonds
- Then top with the remaining cake batter
- Bake in the oven for 50-60. minutes until well risen and cooked right through
- Once the cake is completely cool, top with some icing * and the rest of the flaked almonds.
- *make the icing by adding water to the icing sugar, 1 tbsp at a time, until you get a thick consistency