Summer peaches–sweet, juicy and plentiful.  A childhood favourite when summer days were long and hot, and everyone was lazing around, tanned, relaxed and enjoying anything that would cool you down. This summer peach cake is best enjoyed with a generous scoop of vanilla ice cream!

SUMMER PEACH CAKE

3 large ripe peaches, sliced

¾ cup plus 2 tablespoons raw sugar

½ teaspoon ground cinnamon

100g unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla essence

1 cup plain flour

1 teaspoon baking powder

1. Preheat the oven to 180C/350F/Gas 4.  Combine the peaches, 2 tbsp sugar and cinnamon in a bowl and toss.

2. In a large bowl, cream the butter and remaining sugar with an electric mixer until light and fluffy.  Beat in the eggs, one at a time, until well blended.  Then add the vanilla and mix.  Sift the flour and baking powder into the bowl and mix on low speed until just blended. 

3. Pour the mixture into a greased round baking dish (about 27 x 5cm) and arrange the peaches on top.  Bake for 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  Allow to cool in the baking dish.  Serve warm or at room temperature with vanilla ice cream.