Peach & Cardamom Cake
It’s a sunset in cake form. Our peach and cardamom cake is fruity, light, floral with just enough sweetness, slightly crispy edges and a moist center. The peaches can be swapped out for any seasonal stone fruit such as plums or even apples or pears. Freshly ground cardamom is recommended which can be achieved by pulsing shelled cardamom seeds in a spice grinder.Print
5 ripe yellow peaches
1 –8oz stick unsalted butter
¾–1 cup caster sugar (or bakers sugar if you can’t find it)
3 large eggs, room temperature
8 green cardamom pods, shell removed & seeds coarsely ground
1 ½ cups all-purpose flour (sifted, then measured)
2 teaspoons baking powder
1 teaspoon Kosher salt
2 tablespoons turbinado sugar
Non-stick baking spray
- Preheat the oven to 350°F (180°C)
- Grease and line a 8-inch round cake pan with parchment paper.
- Using an electric mixer on med-low, beat together the butter, sugar and cardamom. It should start binding together, but will still be a bit crumbly.
- Add in the eggs one at a time.
- Finally fold in the flour, baking powder, and salt.
- Transfer half of the mixture into the pan. Then layer in half of the peaches.
- Repeat the batter layer by placing large dollops of batter around the top. Then neatly arrange the remainder of peaches on the top.
- Sprinkle the turbinado sugar on top and transfer the cake into the middle rack of the oven, baking for about 1 hour, until a skewer comes out clean and the top is golden.
- Serve warm with crème fraîche or a scoop of vanilla bean ice cream!