Easy peach cake

An easy and delicious peach cake packed with juicy fruit. Tender, delicate pastry, cinnamon and sweet, ripe peaches make a wonderful combination. The cake is quick to prepare and requires no rolling – simply spread two-thirds of the dough over the base of the tin, add the fruit, then tear the remaining dough into pieces and arrange it over the top. It can be served slightly warm with vanilla yoghurt or ice cream. Highly recommended for all peach lovers :).

Ingredients for the cake:

• 140 g butter
• 80 g caster sugar
• 1 large egg
• 200 g plain flour
• 1 teaspoon baking powder

All the ingredients should be at room temperature.

Place all the cake ingredients in the bowl of a stand mixer and mix until combined and a sticky dough forms.

Ingredients for the peach filling:

• 600 g peaches
• 3 tbsp sugar (you can omit this if the peaches are very sweet and ripe)
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon ground cinnamon
• 1 tbsp potato starch

Remove the stones from the peaches and cut them into slices. Toss the peaches with the sugar, vanilla, cinnamon and potato starch, then set aside.

Line a 20 cm springform tin with baking paper. Place two-thirds of the dough in the tin and spread it out with your fingers, covering the base evenly. Spread the peach filling over the dough. Cover with the remaining dough, tearing it into pieces with your fingers and arranging them over the top. The dough does not need to completely cover the fruit; gaps are fine, as the pieces will join together during baking.

Bake the peach cake at 170°C for about 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake in the tin for about 15 minutes. Transfer to a plate and dust with icing sugar.

The cake can be served warm, with vanilla yoghurt or ice cream.

Also:

• icing sugar, for dusting

Enjoy!