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Peach, Cherry & Almond Cake with Elderflower Drizzle Recipe | Great British Food Magazine

Peach, Cherry & Almond Cake with Elderflower Drizzle

Apricots and nectarines work just as well as peaches in this bake


  • 120g unsalted butter, softened, plus extra for greasing
  • 100g light brown soft sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla bean paste
  • 1 lemon, zest and juice
  • 150g plain flour
  • 1½ tsp baking powder
  • 100g ground almonds
  • 300g peaches, stoned and halved
  • 200g cherries, pitted and halved
  • 80ml elderflower cordial
  • Preheat the oven to 180 ̊C/Fan 160 ̊C/Gas 4; grease and line an 18cm x 28cm baking tin with parchment. Using electric beaters, beat the butter and sugar until fluffy. Gradually add the egg, vanilla paste and lemon zest. Do not panic if the mixture curdles; adding the flour will solve the problem.
  • Mix the flour with the baking powder and a pinch of salt, and fold through the mix. Then gently fold in the ground almonds.
  • Scrape the batter into the tin and arrange the fruit over the top. Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  • Heat the lemon juice and elderflower cordial in a pan and pour over the cake. Serve sliced on its own or with a dollop of natural yogurt.
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