Peach & almond tray cake with cheesecake frosting


25g flaked almonds

125g butter, softened

225g caster sugar

4 Waitrose British Blacktail Medium Free Range Eggs, beaten

150ml pot essential Waitrose Soured Cream

50g ground almonds

1/2 tsp almond extract

225g self-raising flour

4 peaches halved, stoned and cut into wedges


For the cheesecake frosting

280g pack full fat soft cheese

1/2 tsp vanilla extract

2 tbsp icing sugar


1. Preheat the oven to 180°C, gas mark 4. Line a 30x20cm Swiss roll tin with baking parchment.

2. Place the flaked almonds on a separate baking tray and put in the oven to roast for about 3-4 minutes until golden then set aside.

3. Put the butter and caster sugar in a mixing bowl and beat until light and creamy. Gradually beat in the eggs and soured cream. Stir in the ground almonds, almond extract and flour until well blended. The cake mix will be fairly stiff.

4. Dollop the mixture into the tin and spread evenly. Scatter the peaches over the top, pressing into the mixture gently. Bake for 30-35 minutes until golden, and a skewer comes out clean when inserted into the middle. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

5. Place the soft cheese, vanilla extract and icing sugar in a bowl and beat together. Spread over the cooled cake then scatter over the toasted flaked almonds. Serve cut into squares.

Cook’s tip

If preferred, omit the frosting and simply dust the cake with icing sugar to serve.

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes

Serves: 12

Nutritional Info

Typical values per serving:

Energy 1,630kJ
Fat 22.1g
Saturated Fat 11.3g
Carbohydrate 40.9g
Sugars 26.8g
Protein 6.9g
Salt 0.6g
Fibre 1.6g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Thu Jul 27 11:42:34 BST 2017.