The Peach Sponge Cake is made quickly from simple ingredients – and probably eaten even faster. Prepared and baked in no time at all, it’s also perfect for a spontaneous coffee table.
Ingredients for Peach Sponge Cake:
100 g butter
100 g sugar
1 packet vanilla sugar
1 pinch of salt
1 tbsp. lemon juice
150 g flour
2 tsp. baking powder
50 g chopped walnuts
1 large tin of peaches – (approx. 800 g)
1 tbsp. icing sugar – for sprinkling
Place the peaches in a sieve and drain.
Preheat oven to 330 °F oven. Grease a springform pan (26 cm diameter).
Cream together the butter, sugar, vanilla sugar and salt. Gradually stir in the eggs and lemon juice.
Add the flour and baking powder by the spoonful to the butter mixture and stir in briefly.
Pour the batter into the greased springform pan, smooth it out and spread the chopped walnuts evenly over the batter.
Cut the peach halves (except for one) into 4 wedges each. Place the half peach in the centre with the cut side down and spread the wedges in a radial pattern around the edge.
Bake the pastry in the preheated oven on the middle shelf for approx. 40-45 minutes (test with chopsticks).
After baking, leave the cake to cool on a cooling rack and sprinkle with icing sugar if desired.
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