Peach & Raspberry Loaf
This pretty bake just screams summer! Making the most of this seasons tastiest ingredients, it’s a bread that’ll fall-apart soft and tender.
SERVES 10-12
PREP TIME 10-15 MINUTES
COOKS TIME 1 HOUR 20 MINUTES
DIFFICULTY SUPER EASY
Ingredients
195g & 2 tbsp plain flour
100g fresh raspberries
1 peach, de-stoned & cubed
200g caster sugar
110g butter, at room temperature
115g cream cheese, at room temperature
2 tsp vanilla extract
Zest of 1 lemon
3 large eggs, at room temperature
1/2 tsp bicarbonate of soda
Pinch of salt
For the icing:
25g butter, at room temperature
50g icing sugar
60g cream cheese, at room temperature
Slices of peach and fresh raspberries, to decorate
Method
1.
Preheat the oven to 150°c (fan assisted)/170°c/gas 3. Grease and line an 8 x 4" loaf pan.
2.
In a bowl, toss both the raspberries and peach chunks in two tbsp of flour. This will help to reduce the moisture and stop them sinking in the cake mixture. Set to one side.
3.
In a larger bowl, beat the sugar, butter, cream cheese, vanilla extract and lemon zest together until fluffy and lighter in colour (you can use an electric mixer to do this). Add the eggs one at a time, mixing in between, until you have a smooth batter.
4.
Sift the remaining flour, bicarbonate of soda and salt into the cake mix. Gently fold it in, until just combined, then stir through the raspberries and peach.
5.
Transfer the cake mix into the prepared loaf pan and smooth the top. Bake 1 hour 5 minutes - 1 hour 20 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool for 30 minutes before removing from the tin and transferring to a wire rack to cool completely.
6.
Whilst the cake is baking, make the icing. Beat the butter, icing sugar and cream cheese together until smooth, then chill to let it set up. Once the cake has cooled completely, ice it with the cream cheese icing, then top with slices of peach and extra fresh raspberries.
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