Name: Peach loaf cake
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 8
Ingredients: 1 cup (160g) icing sugar, plus extra for dusting; ½ cup (75g) self-raising flour; ¼ teaspoon table salt; 1 cup (125g) almond meal; 6 egg whites, at room temperature, whisked lightly; 1 tablespoon finely grated lemon rind; 170g unsalted butter, melted; 1 large firm peach, seeded, cut into thin slices; CREAM CHEESE FILLING; 250g cream cheese, softened; 1 tablespoon milk; 1 tablespoon icing sugar; 1 teaspoon vanilla bean paste; 1 teaspoon finely grated lemon rind

Peach loaf cake

A decadent cheesecake/loaf cake mash up.

Skip to Recipe

Serves 8

Prep

30M

Cook

1H 25M

Total

1H 55M

This stunning peach cake hides a luscious cream cheese filling through the centre with fresh peach slices crowning the top.

It’s a beautiful loaf cake that’s perfect for afternoon tea or summer celebrations when peaches are at their peak.

Ingredients

1 cup (160g) icing sugar, plus extra for dusting

½ cup (75g) self-raising flour

¼ teaspoon table salt

1 cup (125g) almond meal

6 egg whites, at room temperature, whisked lightly

1 tablespoon finely grated lemon rind

170g unsalted butter, melted

1 large firm peach, seeded, cut into thin slices

CREAM CHEESE FILLING

250g cream cheese, softened

1 tablespoon milk

1 tablespoon icing sugar

1 teaspoon vanilla bean paste

1 teaspoon finely grated lemon rind

Method

Preheat oven to 170°C (150°C fan-forced). Grease a 19cm x 9cm (base measurement) loaf pan; line the base and sides with baking paper.

CREAM CHEESE FILLING In a medium bowl beat the cream cheese, milk, icing sugar, vanilla and lemon rind until smooth and combined. Place mixture into a medium plastic piping bag or zip lock bag.

In a large bowl, sift the icing sugar, flour and salt. Whisk in the almond meal until combined. Make a well in the centre and whisk in the egg whites and lemon rind, then the melted butter.

Pour 3/4 of the batter into the prepared pan. Cut the tip off the piping bag to a 2cm diameter, pipe a thick strip of cream cheese mixture along the centre, then top with the remaining batter.

Arrange peach slices, overlapping slightly, on the top. Bake for 1 hour 25 minutes or until cooked through. Allow cake to cool completely in the pan.

Dust peaches and cream cake with extra icing sugar before serving.

Peach cake ingredient swap

You could use sliced plums, figs, apple or pear in place of the peaches.

How to store this peaches and cream cake

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Bring peaches and cream cake to room temperature before serving.

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Recipe developer Jessica Brook

Jessica’s career spans every corner of the food world - from professionally-trained chef to recipe writer, food editor, stylist, and consultant. She is an expert at crafting food stories and writing recipes. Jessica brings a unique blend of cultural curiosity, refined skill, and personal style to every dish she creates.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Peach cake ingredient swap

How to store this peaches and cream cake

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