Summer Peach Cake with Red Berries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist peach cake with ground almonds and topped with fresh raspberries and berries. The almond adds richness and keeps the cake tender. A summer showcase for ripe stone fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 200g / 2/3 cup plain flour
- 150g / 1¼ cups ground almonds
- 2⅓ tsp baking powder
- 1/2 tsp salt
- 200g / 1 cup sugar
- 175g / 3/4 cup butter (very soft)
- 125ml / 1/2 cup buttermilk
- 3 eggs (large)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 ripe peaches (stone removed and sliced)
- 70g / 1 cup berries like raspberries, red currants, blueberries, etc (for baking)
- 70g / 1 cup red berries (for decorating)
- 1 tbsp icing sugar
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 333mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.