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A easy but scrumptious peaches and cream cake with peach sponges drizzled in peach syrup, and whipped sweetened cream – heaven!
Oh hey there my fruity little magnificence… I LOVE YOU. Actually, this cake is so contemporary, so gentle, so scrumptious and excellent for any summery baking day like in the present day. I’m obsessed and I hope you all loveeeee this one too!
Once I consider baking with fruit I all the time consider gentle and deliciously flavoured truffles and regardless of the bake could also be… they’re so stuffed with flavour, and a few of my favorite issues ever. My lemon and raspberry cake and my mango cheesecake are a few of my favourites, however I realised how I had by no means really baked with peach?!
I really like fruity bakes as a result of you will get such sharp and vibrant flavours completely shining by means of with such a easy thought or bake. You actually don’t must fluff them an excessive amount of, and I’m right here for it.
If fruit is in season, use it contemporary – but when its not in season, I all the time advocate utilizing the tinned or frozen model as you’re going to get a lot extra flavour from the fruit that method.
A peaches and cream cake was a little bit of a curve ball for me at first because it appears far too easy… however oh my days it’s heaven. Heaven in each single little chew ever. I baked this cake earlier within the 12 months (I normally bake a number of months forward of when bakes seem on my weblog!) so I used tinned peaches and so they had been excellent.
Tins of peaches can fluctuate, so I purchased three simply in case and it labored. One tin of peaches per sponge appeared nice, plus an additional if you happen to fancy adorning with any extra you’ll be able to!
As soon as the sponges had baked I used among the syrup from the tins to drizzle over the sponges while they cooled and it gave an additional scrumptious flavour and stage of moisture to the cake that made it excellent.
A sponge like that is tremendous easy and that’s what I really like about it – you need many of the enjoyable and style to come back from the peach and cream in fact as that’s the theme, so a scrumptious vanilla sponge was my go-to.
- Butter – It’s as much as you if you wish to use a baking unfold or precise butter for a sponge. Folks fluctuate in what they like, however each work properly!
- Sugar – I used caster sugar for this sponge as I needed the flavour to be as gentle as attainable
- Flour – Self-raising flour to get an excellent little rise of the sponge with out being an excessive amount of with the addition of baking powder.
- Eggs – I all the time use medium, however if you happen to use massive you need to use 4 eggs as a substitute.
- Vanilla – Elective, however DELICIOUS
I don’t wish to sound too foolish right here speaking about cream, however I all the time wish to put as a lot element right into a weblog publish as attainable simply in case you guys have any queries. As I’m based mostly within the UK, I used double cream for this. It’s also possible to use whipping cream, however I are inclined to all the time have double cream within the fridge.
You possibly can’t use any squirty cream that is available in a can as its UHT cream so it deflates inside minutes which you undoubtedly don’t need. I might additionally keep away from utilizing single cream because it by no means tends to whip the identical and also you need the cream to carry up a sponge when its sandwiched within the center.
In case you are out of the country and shouldn’t have ‘double cream’ you need to use no matter liquid cream you’d usually use to whip up – these fluctuate in names all through nations so I don’t wish to make ideas and it’s incorrect or imply one thing else!
I add some icing sugar and vanilla to sweeten and stabilise my whipped cream.
Suggestions and Methods
When baking a cake like this you wish to be fairly delicate when you find yourself taking the truffles out of the tins so I discovered utilizing free bottomed tins the most effective. I take advantage of 8″ tins in most of my bakes as I discover its probably the most international sizes!
I purchased 411g tins of peaches, however tin sizes can fluctuate for fruit so it’s finest to purchase just a few and return them if you happen to don’t use them. In complete you will have between 300-400g value of fruit with out the burden of the liquid within the tin. In case you are baking with contemporary peaches, you’ll be able to depart the pores and skin on!
As this cake has fruit, a fruit drizzle and freshly whipped cream it does want storing within the fridge so it doesn’t go manky!
- 250 g unsalted butter (room temp)
- 250 g caster sugar
- 250 g self-raising flour
- 5 medium eggs
- 1 tsp vanilla extract
- 300-400 g peach slices
- peach syrup from tin (non-obligatory)
- 300 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- further peach slices
Preheat the oven to 180ºc/160ºfan and line two 8″ free bottomed tins with parchment paper
Beat the butter and sugar collectively till gentle and fluffy
Add the eggs, flour and vanilla and beat once more till easy
Drain the peach slices out of the tin retaining the syrup for later
Cut up the cake combine between the 2 tins and easy over
Cut up the peach slices between the 2 cake tins and lay the peach slices on high of the cake combine
Bake the truffles within the oven for 30-35 minutes, or till baked by means of. Drizzle on the syrup if you wish to. Depart to chill totally within the tin.
As soon as the truffles have cooled, whip the double cream with the icing sugar and vanilla extract to smooth peaks.
Unfold half of the cream onto the primary layer of cake, add the second layer, and unfold on the remainder of the cream.
Add on further peach slices if you happen to fancy! Take pleasure in!
- This cake will final 2-3 days within the fridge
- Should you use contemporary peaches, you need to use a easy syrup to drizzle on the sponges (dissolve 75g of caster sugar into 75g of water, and let it cool), or you’ll be able to simply depart it off
- You possibly can swap to different tinned fruit in order for you
- I take advantage of these cake tins on this recipe
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