Peach & Raspberry Cake

It’s been too hot to cook, let alone bake. However it’s time to get back into the swing of it and fire up the oven and dust off the scales.

Regular readers will know I have a fascination with baking with fruit. In fact it’s probably more of an obsession. See here, here and here! Perhaps it’s because I sincerely believe if I pack my baked goodies full of fruit it will balance out the sugar and the butter, which is also being whisked into the cake mixture. Yea okay, who am I kidding! I love fruit but I also love cake in equal measures, confession over. I’m sure you can relate?!

Anyway as my fruit bowl is always bursting at the seams with fruit ripe for the picking I’m going to continue to experiment, adding different fruits to new recipes. Peaches are currently my favourite and work particular well in cakes and muffins. You can taste the sunshine in each bite and I can’t walk past our local fruit shop without buying a bag. They don’t however all make it into the fruit bowl without one or two being scoffed on route. The same can be said for plums and nectarines which are also at their very best in the summer months.

I’ve also got a thing at the moment with combining juicy sweet peaches with raspberries. The sharpness of the raspberries cuts through the sweetness of the peaches. Let me know what fruits you enjoy baking with, especially any unusual combinations.

Peach & Raspberry Cake

The Ingredients…

1. 1 peach cut into chunks

2. 125g of raspberries

3. 160g of plain flour

4. 130g of caster sugar

5. 140g of unsalted butter

6. 1tsp. of baking powder

7. 3 eggs

The Baking bit…

1. Begin by preheating your oven to 180c and grease a 25cm round cake tin.

2. Into the bowl of an electric mixer add the sugar, butter and baking powder and blitz until light and fluffy.

3. Add in each egg one at a time and blitz. Then add in the flour gradually and ensure all the ingredients are folded in together, again using the electric mixer.

4. Add the raspberries and gently blitz but only for a couple of seconds.

5. Transfer the cake mixture into the cake tin and press the peach chunks on top of the cake mixture, ensuring some are peaking up from above the mixture.

6. Bake in the oven at 180c for 50 – 60 minutes, until golden and cooked through. Leave to cool before getting stuck in – if you can resist!








Blackberry & Lemon Drizzle Cake

Yes the summer holiday season is here. And yes I’m sure many of you are very much focused on that bikini diet. However in all honesty who can really resist the temptation of one of the most popular cakes and a personal favourite of mine – lemon drizzle cake. I’d put lemon drizzle cake on the same pedestal as a good old fashioned Victorian sponge. For me this is a real summer treat. Light and zesty, each slice takes me back to my childhood growing up on the west coast of Scotland and the long summer days. As we’re in transit at the moment before our big move to London, I’m back visiting my parents so it seemed apt to whisk up this recipe, and it’s also incredibly easy.

To mix things up a little and to add some colour, this recipe includes the addition of blackberries which gives the cake a beautiful purple marbled effect. I’ve also added a little more sugar to balance out the tartness of the blackberries and you’ve guessed right, it goes very well with a pot of coffee or tea, a good book and some sunshine. That’s my afternoon sorted!

The Ingredients…
 For the cake

180g of unsalted butter
180g of caster sugar
200g of self raising flour
3 eggs
150g of blackberries (plus extra for the topping and some icing sugar)
Zest of 1 lemon

For the syrup
85g of caster sugar
Juice of 1 lemon

The Baking Bit…

1. In your kitchen mixer, cream the sugar and butter together and add in one egg at a time.
2. Next add in the flour and mix all the ingredients together.
3. Add in the zest of the lemon and finally add in the blackberries. Gently blend the lemon zest and blackberries in with the rest of the cake mixture for just a few seconds.
4. Pour the cake mixture into a loaf tin lined with baking paper and bake in a pre heated oven for 40 – 45 minutes at 180C.
5. Remove the cake from the loaf tin and leave to cool while you make the syrup. To make the syrup add the sugar and the lemon juice into a pot and allow the sugar to gently dissolve over a gentle heat for 4 – 5 minutes. Be sure to keep stirring the liquid so it doesn’t stick to the bottom of the pan. Pierce the top of the cake with a fork and drizzle the lemon syrup over the cake, allowing the juices to soak in.
6. To finish add some blackberries to the top and a little dusting of icing sugar.