• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 can peach slices in syrup, well drained
  • 50g raisins
  • 4 eggs
  • 2 tbsp castor sugar
  • 80g castor sugar
  • 110g butter
  • 1/2 tsp vanilla essence
  • 1/2 tsp salt
  • 200g self-raising flour
  • 70g chopped peach slices
  • 2 tbsp apricot brandy or any fruit juice


  1. Lightly grease and double line the base of a spring-form pan with baking paper. Grease the paper.
  2. Arrange peach slices in a concentric circle on the base of the pan and sprinkle some of the raisins over them. Set prepared pan aside.
  3. Separate egg yolks from whites. Beat egg whites until stiff and add the two tablespoons of castor sugar, one at a time, beating well after each addition.
  4. Cream butter, 80g sugar, essence and salt until light. Beat in egg yolks two at a time, until mixture is creamy and light.
  5. Sift in flour, alternating it with the beaten egg whites. Stir in chopped peach, the remaining raisins and apricot liqueur.
  6. Spoon cake mixture into prepared pan. Spread out evenly with the back of a spoon.
  7. Bake in a preheated oven at 175°C for 45 to 50 minutes or until cake is cooked through when tested with a skewer.
  8. When cake is done turn upside down on cake rack immediately. Leave to cool, then remove from tin and invert onto a serving platter with fruit side up.

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