Peach & Raspberry Batter Cake
A rustic, golden cake that’s as comforting as it is beautiful — sweet peaches and tart raspberries are baked into a soft, lemon-scented batter, then brushed with a gently spiced syrup for a glossy finish. Perfect served warm with cream or yoghurt for afternoon tea or dessert.
Serves 8–10
Ingredients
4 eggs
190 g raw caster sugar
Zest and juice of 1 lemon
75 ml olive oil
140 g thick Greek yoghurt
200 g self-raising flour, sifted
50 g almond meal
1 tsp baking powder
½ tsp turmeric
¾ tsp cinnamon
Pinch sea salt flakes
6–8 peach halves in syrup (reserve ¼ cup of the syrup)
1 cup frozen raspberries
Method
Preheat oven to 180°C (fan-forced). If your oven has a steam function, add low steam. Grease and line a 30 × 20 cm baking dish.
In a large bowl, whisk the eggs and sugar until light in colour and fluffy.
Whisk in the olive oil, yoghurt, lemon zest, and juice.
Using a spatula, fold in the sifted flour, baking powder, turmeric, cinnamon, and salt. Gently fold through the almond meal.
Pour the batter into the prepared dish. Arrange the peach halves evenly on top and scatter the raspberries over the mixture.
Bake for 35–50 minutes, or until golden and a skewer inserted in the centre comes out clean.
Remove from the oven and allow to cool for 5 minutes before brushing with the spiced syrup.
Syrup
Place the reserved peach syrup in a small saucepan with 1 cinnamon stick and 1 star anise. Heat gently for about 5 minutes, then brush the warm syrup over the cake.
Serve warm or at room temperature with a dollop of thickened cream or Greek yoghurt.
Cook’s Tip
This recipe works beautifully with different fruits depending on the season — try apricots, plums, or poached pears when peaches aren’t available.
