Peach loaf cake

Ingredients
Peach cake ingredient swap
How to store this peaches and cream cake
More peach desserts

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.