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Saffron Peach Cake

Course afternoon tea, Dessert


  • A good pinch of saffron
  • 150 g unsalted butter
  • 60 g caster sugar
  • 1 large egg
  • 60 g ground almonds
  • A few drops of almond extract
  • 175 g plain flour
  • 1 teaspoon baking powder
  • 410 g tin peach halves drained
  • A handful of flaked almonds
  • Icing sugar


  • Butter the inside of a square, 20cm baking tin.
  • Soak the saffron in 50ml boiling water for 15 minutes, to draw out the colour.
  • Cream eat butter and sugar until light add the egg and beat again until evenly mixed through.
  • Stir in the ground almonds and extract, sift in the flour and baking powder, and fold through alternately with the saffron liquid.
  • Spread the mixture over the base of the tin, then cut each peach half into quarter segments and press randomly into the mixture.
  • Sprinkle flaked almonds over the top and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 35-40 minutes.
  • Leave to cool, then dust with icing sugar and serve.
Keyword afternoon tea, cake, dessert