Blueberry & Peach Cake

Recipe courtesy of Clarence Court

Cream cheese frosting, lots of fresh fruit and the added floral flavour fresh rosemary make this a perfect summer bake

  • 150g baking spread or softened unsalted butter (plus 50g softened unsalted butter for frosting) (plus extra for greasing)
  • 100g caster sugar
  • 4 tablespoons thick peach puree or blitzed tinned or fresh peeled peach (or just use 50g extra caster sugar)
  • 2 Clarence Court Braddock Whites
  • 150g self-raising flour, sieved
  • Pinch salt
  • 50g ground almonds
  • 1 sprig of rosemary, finely chopped plus extra sprigs for serving
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4 tablespoons natural or peach yoghurt
  • 2 x 120g punnets blueberries
  • 250g icing sugar sifted plus extra for dusting
  • 250g full-fat cream cheese
  • 1 whole peach
  • Pre-heat the oven to 160°C/Gas 3. Grease and line the base and sides of a 20cm, deep round cake tin. (We love using ‘push pan’ from Lakeland as it gives a clean lined sponge.)
  • Place the spread or butter in a large mixing bowl and add the sugar. Cream together well in a mixer or with a wooden spoon until soft and fluffy. Crack the eggs into a jug and whisk with the peach puree. Stir in a little at a time until incorporated. Mix the flour, salt, ground almonds, chopped rosemary and baking powder in a mixing bowl then fold into the butter and egg mix then stir in the vanilla extract and yoghurt.
  • Scatter in half of one punnet of blueberries into the prepared tin, followed by half the sponge mixture. Top with the remaining ½ punnet blueberries and finish with the rest of the cake mix. Place the cake in the oven and bake for 45-50 minutes until golden and risen or if a skewer is poked in the middle it comes out clean. Remove the cake from the oven and place on a cooling rack for about 40 minutes. Carefully release the cake from the tin and allow it rest on the cooling rack until totally cool.
  • Place the icing sugar and 50g of softened butter in a mixing bowl and mix well until soft and fluffy. Mix in the cream cheese until you have a whipped, stable frosting. Transfer to a small bowl and pop in the fridge to chill whilst the cake cools.
  • When ready to assemble place the sponge on a serving plate or board. Destone and slice the whole peach into thin slices. Spread the frosting over the top, scatter over the remaining blueberries and peach slices. Sprinkle over a few rosemary leaves and dust over a little icing sugar. Serve with a fresh, crisp sparkling wine.
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