Showcase your beautiful summer fruit in my Summer Peach Cake with Red Currants. The ground almonds and distinct almond flavour are what set this simple peach cake apart and takes it to new heights!
Are you enjoying all the fresh fruit and vegetables at the moment? I hope the answer is a unanimous YES! My kids are currently eating their body weight in peaches and strawberries. Yes, strawberries are still in season in the UK.
It’s also extremely hot in the UK and has been since May. We as a family have never experienced such a summer here since our move 8 year ago. I can’t complain no matter how hot it will get because it feels so nice eating outside every night and having a beach trip as an option.
You are probably wondering what I am doing baking in such heat! I know it seems a bit foolish but baking is a part of my job, and my kitchen is an extension to the house, so slightly removed from the living area.
Also, the joy of feeding this delicious peach cake to my kiddos, who finally finished school and are home for the summer, makes it all worth it.
Baking in the morning is perhaps the best solution to avoid overheating the house though.
Now let’s talk about this peach cake and why you need this recipe.
What makes this peach cake so tender, moist and delicious?
- First of all, the cake batter is a mix of plain flour and ground almonds, which gives this cake an incredible texture and flavour.
- Secondly, buttermilk is used to make this peach cake even more moist.
- Finally, the combination of ripe, juicy peaches and tart but flavourful red currants serves as a brilliant counterbalance to the sweet cake!
Doesn’t this sound great?!
I am not an experienced baker and am afraid to fail at making this peach cake.
If this is you, let me tell you something you will love. This entire cake is made in a food processor. So all you need to do is to add the ingredients in the right order and push the ON button.
You can also use a hand blender or a stand mixer. It’s a very non-fussy recipe!
This peach cake is that easy. I promise.
Can I use different fruit and berries in this peach cake?
Yes, you can. You can customise this peach cake recipe according to your taste and availability.
Stone fruit like nectarines, apricots or plums will work brilliantly in place of peaches. And feel free to substitute red currants for any berries you love.
For more summer dessert recipes check out:
Finally I would love to see your creations. If you make my Summer Peach Cake with Red Currants, tag @vikalinka in your Instagram posts, so I could see them!
- 200g/1 2/3 cup plain flour
- 150g/1 1/4 cup ground almonds
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 200g/1cup sugar
- 175g/3/4cup very soft butter
- 140ml/1/2 cup buttermilk
- 3 eggs large
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 ripe peaches stone removed and sliced
- 70g/1cup red currants for baking
- 70g/1 cup red currants for decorating
- 1 tbsp icing sugar
- Preheat the oven to 180C/350F. Grease an 9 inch pan with butter and line the bottom with parchment paper.
- In a food processor combine plain flour, ground almonds, sugar, salt, baking powder and pulse briefly to combine.
- Add very soft butter and pulse again until blended. Then add eggs, buttermilk, vanilla and almond extracts and blend until smooth for about 1 minute. You will have sticky batter.
- Remove stones from peaches and slice. Wash the red currants and let them dry.
- Pour 1/2 of the batter into the prepared pan, then scatter half of the red currants, top with the remaining batter and smooth the top.
- Arrange the sliced peaches around the diameter of the pan, then place the remaining red currants on top.
- Bake in the preheated oven for 60-70 minutes or until the cake tester comes out clean. Cool in the pan for 30 minutes. Then run a knife around the side of the pan to release the cake remove from the pan. Cool completely on wire rack.
- Top with fresh red currants and dust with icing sugar before serving.