• Sarah L Samuels

Almond and Peach Loaf Cake

Perfect for a summers day and after a barbecue this almond cake filled with peaches and cream is delicious.

It is a light almond sponge filled with Chantilly cream and peaches and topped with more cream and peaches!

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To start preheat the oven to 180 degrees centigrade (160 degrees fan) then line and grease a 2lb loaf tin.

Put all the ingredients into the bowl of a stand mixer. Mix until all the ingredients are combined and there are no lumps of Stork visible.

Put the cake mixture into the prepared tin and level the top.

Bake for 45-50 minutes or until a skewer comes out clean.

Leave to cool completely.



Pour the cream into the bowl of a stand mixer or used a hand mixer. Whisk until you have soft peaks then add the sieved icing sugar and vanilla bean paste.

Transfer cream into an icing bag and place in the fridge.

Remove the skin from 2 of the peaches and cut into small cubes. Cut slices from the last peach for decoration. Cut the loaf cake horizontally and pipe half of the cream on the bottom half of the cake. Sprinkle the cubes of peach on the top.

Place the top of the cake on top of the peaches and cream and pipe the remaining cream and decorate with the sliced peaches.


Ingredients:


225g Stork Margarine

225g Caster sugar

250g Self Raising flour

30g Ground almonds

1 tsp Almond extract

4 Large eggs

4 Tbsp milk

300ml Double/ whipping cream

2 Tbsp Sieved Icing sugar

1tsp Vanilla bean paste

3 Ripe Peaches


Method:

  1. Preheat the oven to 180 degrees centigrade (160 degrees fan).

  2. Line and grease a 2lb loaf tin.

  3. Put all the ingredients into the bowl of a stand mixer.

  4. Mix until all the ingredients are combined and there are no lumps of Stork visible.

  5. Put the cake mixture into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean.

  6. Leave to cool completely.

  7. Pour the cream into the bowl of a stand mixer or used a hand mixer. Whisk until you have soft peaks then add the sieved icing sugar and vanilla bean paste.

  8. Transfer cream into an icing bag and place in the fridge.

  9. Remove the skin from 2 of the peaches and cut into small cubes. Cut slices from the last peach for decoration.

  10. Cut the loaf cake horizontally and pipe half of the cream on the bottom half of the cake. Sprinkle the cubes of peach on the top.

  11. Place the top of the cake on top of the peaches and cream and pipe the remaining cream and decorate with the sliced peaches.

Download recipe

AlmondPeachLoafCake
.pdf
Download PDF • 112KB

Sarah’s extra slice…….


The icing nozzle I used was a Wilton 1M.


You do not have to pipe the cream it can be smoothed on the cake with a knife and will taste just as good!


I used a potato peeler to remove the skins from the diced peaches.



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