Description
A rich, moist peach cake layered with fresh fruit and soft sponge. Serve warm with halal-friendly vanilla ice cream or chilled as a brunch option. Full of seasonal flavor and easy to replicate.
Ingredients
All-purpose flour (2 cups / 180g, spiced if preferred)
Baking powder (1 tsp)
Salt (1/4 tsp)
Sugar, granulated (3/4 cup, coconut sugar optional for caramel notes)
Eggs (2 large, room temperature preferred)
Olive oil (1/2 cup, canola oil suitable)
Ripe peaches (2), peeled and diced
Ground cardamom (1/2 tsp)
Sugar (1 tbsp, for peaches)
Instructions
Preheat oven to 350°F (180°C). Grease two 8-inch pans.
Sift flour, baking powder, and salt into a bowl. Set aside.
In a separate bowl, add eggs and oil. Whisk until combined. Add vanilla extract (halal/non-alcoholic substitute) and mix.
Gradually add dry ingredients to wet ingredients on low speed. Mix until just combined (30 seconds max).
Dice 2 ripe peaches. Toss with 1 tbsp sugar and 1/2 tsp cardamom. Chill for 10 minutes.
Pour half the batter into one pan. Sprinkle half the cardamom peaches on top. Repeat with remaining batter and peaches.
Bake for 35-40 minutes until a toothpick inserted comes out clean. Let cool completely before adding toppings.
Notes
Use firm peaches with no soft spots for best flavor.
Wrap pans in parchment paper for easy unmolding.
Let cake rest 15 minutes before slicing to avoid topping collapse.
Substitute canola oil for olive oil if preferred.
Use halal-friendly vanilla ice cream for serving.
- Prep Time: 20
- Cook Time: 40
- Method: Baking
- Cuisine: American