If you’re fed up with making banana bread, try this fruity alternative instead. Rather than bananas, this recipe uses tinned peaches for a sweet, summery loaf cake that’s both delicious and cheap. In addition to tinned peaches, this recipe includes a raspberry ripple on top to get that traditional peach melba flavour.
Topped with more raspberry sauce, a slice of this peach loaf cake with a cup of tea is the perfect summer afternoon treat. What I loved about this recipe from food writer Amy Sheppard is that it was incredibly simple. Requiring just seven ingredients and no butter (other than to grease your loaf tin), it took me 10 minutes to whip up and a further 40 minutes to bake in the oven.
I also happened to have all the ingredients at home other than the tinned peaches which cost me just 37p from my local Sainsbury’s.
Amy said of the recipe on Instagram: “This feels like a really wholesome, really old-fashioned bake that I think you’re going to love.”
The recipe makes one loaf, which could easily serve eight to 10 people. I added some of the leftover peach syrup to the leftover raspberry jam to create a thin sauce that I drizzled on top of the loaf.
Peach Melba Loaf Cake Recipe
Ingredients
140g seedless raspberry jam
10ml boiling water
200g self-raising flour
170g light brown sugar
One tsp baking powder
400g tin of sliced peaches in syrup
One egg
Method
1. Preheat your oven to 180C fan. Firstly, place the raspberry jam in a bowl, add the boiling water and give it a good stir until smooth.
2. Next, place the flour, sugar and baking powder in a mixing bowl. Stir until combined.
3. Tip the peach slices and syrup into a bowl. Use a slotted spoon to lift them out of the syrup and onto a chopping board. You’ll need about a third of the peaches. Use a large knife to cut the peach slices into roughly 1cm pieces.
4. Place the peaches in the mixing bowl with two tablespoons of the peach syrup before adding the egg. Give it a really good stir with a wooden spoon until completely combined. The mixture will seem really dry to start with, but stick with it — the more you mix, the wetter it will get.
5. Next, tip the mixture into a greased loaf tin and drizzle two thirds of the jam over the mixture. Use a knife to make swirls in the batter.
6. Bake in the oven for around 40 minutes or until cooked through. I checked mine after 30 minutes before giving it an extra 10 minutes in the oven. I watched the oven for the last 10 minutes to make sure the top didn’t catch. If the top is cooking a little too fast, you can cover it with tin foil.
7. Turn out of the loaf tin and place on a cooling rack for around 10 minutes.
8. Add a little of the reserved peach syrup to the rest of the raspberry jam. Cut a slice and serve with the raspberry drizzle. You can also enjoy it with vanilla ice cream or clotted cream for extra indulgence.