Cherry, Peach, Cardamom & Thyme Cake

both fragrant and fresh, this cake makes the most of peach and cherry season

Cardamom, almond, ripe peaches, and cherries — ingredients that belong just as much in a summer perfume as in a cake. Fragrant and not too sweet, it’s the perfect dessert for warm summer evenings in the garden or to pack for picnic.

Cherry, Peach, Cardamom & Thyme Cake Recipe:

Ingredients

• 180g unsalted butter, melted

• 1 tsp freshly ground cardamom

• 200g light brown soft sugar

• 3 large eggs

• 1 tsp vanilla extract or paste

• 1 tsp almond extract

• 180g plain flour

• 6g (1¼ tsp) baking powder

• Large pinch of salt

• 120g ground almonds

• 85g thick yogurt (e.g. Greek, Skyr)

• 3 ripe peaches

• 4–5 cherries

• A few sprigs of fresh thyme
  

• Icing sugar, for dusting
  

Method:

Preheat your oven to 180°C (160°C fan), and grease and line an 8-inch (20cm) springform cake tin.

Melt the butter and set it aside to cool while you prepare the rest of the batter.

After grinding the cardamom pods, add the sugar to the same mortar. Use the pestle to press and mix the sugar in with the ground cardamom, this will intensify the flavour of the cardamom. Set aside.

In a large bowl or stand mixer, whisk together the cardamom sugar, eggs, vanilla, and almond extract until combined. Fold in the flour, baking powder, salt, and ground almonds until just mixed. Finally stir in the melted butter and followed by the yogurt until fully incorporated.

Halve and pit the peaches. Slice them lengthwise into rounds (i kept mine about 0.5mm thick), then pit and halve the cherries. (Tip: Use a metal straw to push the pit out from the base of the cherry to maintain the cherries shape.)

Pour the batter into the prepared tin and arrange the peach slices and cherry halves decoratively on top. Tuck in sprigs of thyme and feel free to add an extra sprinkle of sugar before placing the cake in the oven.

Bake for 45–50 minutes, or until golden and a skewer inserted in the center comes out clean.

Let the cake cool completely in the tin, before removing the cake and finishing with a dusting of icing sugar before serving. Perfect with afternoon tea or served slightly warm with a dollop of crème fraîche for dessert.

Thanks for reading!

Ella

xxx