Peach and thyme traybake
Serves: 12-6
Prep time: 25 minsTotal time: 
Recipe photograph by Nassima Rothacker
Peach and thyme traybake
Bring guaranteed sunshine to the weekend with this super simple traybake. Follow our tip below to make this traybake gluten free
Serves: 12-6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
399Kcal
Fat
23gr
Saturates
11gr
Carbs
41gr
Sugars
25gr
Fibre
1gr
Protein
8gr
Salt
0.8gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 225g soft salted butter
- 2 tsp thyme leaves, plus extra to scatter
- 225g caster sugar
- 100g ground almonds
- 250g self-raising flour
- 1½ tsp baking powder
- zest and juice of 1 lemon
- 4 large eggs
- 3 tbsp milk
- 1 x 400g tin peach slices in natural juice
- 1 tbsp honey
Step by step
Get ahead
This keeps well for up to 4 days in a cake tin.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm traybake tin.
- Beat the butter in a mixing bowl until very soft, then add the remaining ingredients, except for the peaches and honey. Beat for 3-4 minutes until smooth then spread into the cake tin.
- Drain the peaches well. Cut any thicker slices in half so that the peaches are a consistent size, then pat dry on kitchen paper. Arrange on top of the cake mix (there’s no need to press them in) and bake for 40 minutes or until golden brown and just firm to the touch.
-
To glaze, warm the honey in a small pan or in the microwave for 10 seconds, then brush over the warm cake and scatter with extra thyme. Leave to cool in the tin; serve cut into squares.TipHow to make it gluten free
Use gluten-free flour and baking powder. Add 2 tbsp extra milk to the batter.
