GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.
Peach Cake

While many of my readers are hunkering down for the winter we, in Australia, are in the early days of summer – although you wouldn’t know it because it is very dry and hot already – it has barely rained for four months and spring was a dream I had one night.

It does mean, though, a great season for stone fruit and I picked up a whole boxful of peach and nectarine ‘seconds’ for $4 yesterday.  As I had some unexpected little people for afternoon tea I thought I would make this quick and easy cake.

You don’t have to use peaches – you can use apples, pears, rhubarb, plums, berries, apricots in fact, any kind of fresh fruit.


200 gm butter
1 1/2 cups soft brown sugar
4 eggs
2 cups wholemeal flour
1 tsp baking powder
2 cups sliced fruit (peaches)
1/2 cup chopped nuts (almonds/pistachios/pecans/hazelnuts)
1 tbsp honey

1.  Preheat oven to 160oC
2.  Grease a 22cm spring-form pan and line the bottom with baking paper
3.  Cream together butter and sugar until light and fluffy
4.  Add the eggs one at time, adding a couple of spoonfuls of flour before the last egg (this stops it from curdling).
5.  Fold in the flour and baking powder.
6.  Pour into cake tin and cover with sliced fruit
7.  Top with chopped nuts and drizzle with honey

Bake for 1 hour, or until cooked (skewer comes out clean).  Serve however you like.  We had it with homemade yoghurt.

That is a very big piece, for such a little girl!
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