“The Wholemeal Peach Cake is like all my cakes recipes very quick and easy to make. Definitely a summer cake but I also love it warm and fresh out of the oven so it also perfectly fits into the colder winter months 🙂 You can use canned peaches but fresh is always the best. Enjoy!”
Easy Wholemeal Peach Cake by Ewa
- 4 Eggs
- 260g Raw Sugar
- one pinch of salt
- one pinch of Vanilla Sugar
- 1 Pure! Cream (300ml)
- 300g-320g Wholemeal flour (depends how large are the eggs)
- 1 teaspoon baking powder
Beat eggs with sugar, salt and vanilla sugar. Add wholemeal, baking powder and cream while still processing. DONE! Clean and cut the peaches into pieces and stick into the cake. Bake at about 175 degrees Celsius for about 50-60 minutes.
I usually prepare the peaches before I start to do the cake. Making the cake dough is a matter of 10 minutes at the most!
Stick the peaches into the cake like in this photo. The cake is a bit heavy because of the wholemeal so you need to help out the peaches stay in the cake and not just on top of it.
You can either put some icing over or just sprinkle with the icing sugar on top.
