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    Olia Hercules' peach, cherry and almond cake with elderflower drizzle

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    Olia Hercules' peach, cherry and almond cake with elderflower drizzle

    Apricots and nectarines work just as well as peaches in this recipe, as do raspberries. A slice of this cake and a glass of chilled prosecco whisper ‘seize the summer’ like nothing else.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Serves: 6


    120g unsalted butter, softened, plus extra for greasing
    100g light brown soft sugar
    3 eggs, lightly beaten
    1 tsp vanilla bean paste
    1 lemon, zest and juice
    150g plain flour
    1½ tsp baking powder
    100g ground almonds
    300g peaches, stoned and halved
    200g cherries, pitted and halved
    80ml elderflower cordial


    1. Preheat the oven to 180˚C, gas mark 4; grease and line an 18cm x 28cm baking tin with parchment. Using electric beaters, beat the butter and sugar until fl uffy. Gradually add the egg, vanilla paste and lemon zest. Do not panic if the mixture curdles; adding the fl our will solve the problem.

    2. Mix the fl our with the baking powder and a pinch of salt, and fold through the mix. Then gently fold in the ground almonds.

    3. Scrape the batter into the tin and arrange the fruit over the top. Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. 4 Heat the lemon juice and elderfl ower cordial in a pan and pour over the cake. Serve sliced on its own or with a dollop of natural yogurt.

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    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


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