Peach Melba Cake (Gluten Free)

Serves 10-12

Hands-on Time 35 minutes (plus cooling)

Baking Time 35 minutes

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Ingredients

• Oil for greasing (flavourless, e.g., sunflower or vegetable)

• 2 tins of peach slices in fruit juice (approx. 410g undrained, each)

• 230g plus 1 tsp caster sugar

• 5 large eggs

• 250g ground almonds

• 30g plus 1 tsp cornflour

• Couple of pinches fine salt

• 100g plus extra for decoration frozen raspberries

• 1 tsp lemon juice (concentrate is fine)

• 400ml double cream

• 1 tsp vanilla extract

• 3 tbsp icing sugar

Equipment

• Scissors

• Baking parchment

• 2 x 20cm Fixed or push bottom cake tins

• Kitchen paper

• Mini chopper or blender

• 2 Mixing bowls

• Electric whisk

• Spatula

• Saucepan

• Fine sieve

• Spoon

• Small bowl

• Wire rack

• Knife

Method

1. Prepare the Cake Tins and Peaches

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Cut two pieces of baking parchment into circles to line the bases of the cake tins.

• Grease the tins with oil and line with the parchment.

• Drain the peach slices (reserve the juice for drinking). Pat the slices dry with kitchen paper.

• Blend 200g of peach slices in a mini chopper or blender until smooth. Set aside the remaining slices.

2. Make the Cake Batter

• Separate the eggs into two mixing bowls.

• Add the blended peaches and 130g of caster sugar to the egg yolks. Beat with an electric whisk on high speed for at least 1 minute.

• Clean and dry the beaters. Whisk the egg whites until foamy, then gradually add 100g of caster sugar. Continue whisking until stiff peaks form.

• Add the ground almonds, 30g of cornflour, and a pinch of salt to the egg yolk mixture. Combine with a spatula.

• Fold in the egg whites in two batches until no streaks remain.

3. Bake the Cakes

• Divide the batter between the prepared tins and smooth the tops with a spatula. Tap the tins on the worktop to remove air bubbles.

• Bake on the middle shelf for 35 minutes. Let the cakes cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.

4. Make the Raspberry Jam

• Add 100g of frozen raspberries, 1 teaspoon of caster sugar, lemon juice, and a pinch of salt to a saucepan.

• Cook over medium-high heat, stirring, until the raspberries break down and the jam thickens (1-2 minutes).

• Press the jam through a fine sieve into a small bowl to remove seeds. Set aside.

5. Make the Raspberry Ripple Cream

• In a clean mixing bowl, whisk the double cream, vanilla extract, and icing sugar until thick and stiff.

• Gently fold the raspberry jam into the cream to create a ripple effect.

6. Assemble the Cake

• Place one cake layer on a serving plate. Spread half the raspberry ripple cream on top, creating a raised edge around the outside.

• Chop all but 8 of the reserved peach slices. Scatter the chopped peaches over the cream.

• Top with the second cake layer and gently press down.

• Decorate the top with the remaining cream, sliced peaches, and defrosted raspberries (if using).

Enjoy!