top of page

Peach Ripple Cake


175gm butter, softened

3/4 cup caster sugar

2 eggs

2 cups self raising flour, sifted

1/2 cup almond meal

1 cup milk

1/2 cup thick vanilla custard

2 (300g) freestone peaches,

halved, deseeded, thinly sliced

1/2 cup flaked almonds

icing sugar, to dust

Custard and icing sugar

to serve


1. Preheat oven to 180C/160C fan-forced. Grease a 6cm deep, 22cm base round cake pan.

Line base and side with baking paper, allowing a 3cm overhang around top.

2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour, almond meal and milk.

3. Spread half the mixture into prepared pan. Top with custard. Arrange peaches over custard. Spoon remaining mixture over peaches. Using a spatula, smooth top. Sprinkle with almonds.

4. Bake for 1 hour to 1 hour 15 minutes or until golden and a skewer inserted into the centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 15 minutes. Turn upright onto a wire rack to cool. Dust with icing sugar. Serve with custard.


bottom of page