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Honey & peach cake with honey crème fraîche icing


Serves: 12-14
timePrep time: 30 mins
timeTotal time:
Honey & peach cake with honey crème fraîche icing
/ Photograph by Maja Smend

Honey & peach cake with honey crème fraîche icing


Serves: 12-14
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
484Kcal
Fat
30gr
Saturates
18gr
Carbs
50gr
Sugars
36gr
Fibre
1gr
Protein
5gr
Salt
0.6gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

For the cake:
  • 200g soft unsalted butter, plus extra for greasing
  • 175g light muscovado sugar
  • 150g orange blossom honey
  • 275g self-raising flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • zest of 1 orange
  • 4 large eggs
  • 100g crème fraîche
  • 2 ripe-but-firm peaches
For the icing:
  • 200g Philadelphia full-fat soft cheese, chilled
  • 100g crème fraîche, chilled
  • 50g very soft unsalted butter
  • 150g unrefined (or regular) icing sugar
  • ½ tsp ground cinnamon, plus extra to sprinkle
  • 1 tbsp orange blossom honey, plus extra for drizzling

Step by step

Get ahead
Make the cake a day ahead; store in an airtight container.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter and line the base of a 20cm x 30cm, 2-4cm deep tin. In a large bowl, whisk everything together for the cake, apart from the peaches – add a generous pinch of salt to the mix as you whisk.

  2. Halve the peaches, remove their stones and chop into small chunks. Stir the chopped peaches into the cake mix. Transfer to the prepared tin and spread the mixture out.
  3. Bake for 40 minutes, loosely covering the top with foil for the final 15 minutes. Cool in the tin, then turn out.

  4. For the icing, whisk all the ingredients together until light and fluffy. Spread over the cake. Finish with a sprinkle of cinnamon and a drizzle of honey or top with roasted peaches; serve.

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