This is the cake that I made for my birthday this year and it was a winner with my family. It has a light and fluffy sponge with a hint of cinnamon. It is filled with whipped cream and chopped peaches. And it is topped with a little more cream and sliced peaches.
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I’ve always loved cream cakes and savoury dishes with creamy sauces, but over the years I’ve found that I’ve become less tolerant to dairy products. So I tried to avoid these creamy foods as much as I could (though I would suffer for ice cream and cheesecake on occasion). However, I recently discovered Elmlea Plant Double Cream, and it’s been a game changer – I can now enjoy the dishes I’d once been avoiding without risk of feeling uncomfortable afterwards. Elmlea Plant Double cream works well in cream teas and coffees, in creamy pasta alfredo sauce and it’s a dream in this peaches and cream cake. It’s definitely worth a try whether you’re dairy intolerant or not.
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Peaches and Cream Cake Recipe
Serves: 6 – 8
Preparation Time: 12 – 15 minutes
Baking Time: 25 – 30 minutes
- 160 g butter melted and cooled
- 160 g self raising flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp ground cinnamon
- 4 medium eggs
- 160 g caster sugar
- 100 ml double cream or Elmlea Plant Double Cream
- 200 g peach slices drained (around half a tin)
- Pre heat oven to 170 °C fan (190 °C conventional oven).
- Grease and line two 18 cm round loose bottomed cake tin with baking paper. Brush the baking paper lightly with some additional melted butter. I used my favourite MasterClass Non-Stick Loose Base Cake Tin for this. These high quality tins are deep with a thick heavy base. The non-stick coating means they wash really well and still look like new after over a dozen baking projects. Click here for more details on the tin.
- Mix the flour, baking powder, salt and cinnamon together and set aside.
- Whisk the eggs and sugar together with a hand mixer for around 7-10 minutes, until the mixture has doubled in size and it is stiff.
- Fold in the butter with a spatula.
- Sift in the flour, baking powder, salt and cinnamon mixture a quarter at a time and lightly fold into the batter after each addition.
- Divide the batter between the two baking tins and bake for 25-30 minutes until the cakes start to come away from the sides and a skewer poked into the centre of each cake comes out clean.
- Remove the cakes from the oven and allow them to cool in the tins for around 10 minutes before removing from the tin and removing the baking paper. Leave to cool completely on a wire rack.
- In the meantime prepare the filling and topping. Reserve around 6 of the peach slices for the top of the cake. Chop the remaining slices into small chunks for the filling.
- Whip the cream using an electric whisk. Reserve a quarter of the cream for the top of the cake.
- When the cakes have cooled completely, spread or pipe the cream onto the top of one of the cakes. Sprinkle with the peach chunks. Add the remaining cream to the top of the cake and arrange the whole slices neatly on top.