Our final post for Australia Day is a recipe for Peach Melba cake. Peach Melba is a classic dish of poached peaches served with raspberry sauce and ice cream, first invented in 1892 in honour of the Australian soprano, Nellie Melba. This cake is an interpretation of that dish, with a peach upside down cake served with a raspberry sauce. It’s a simple dish that’s easy to prepare and sure to be a hit at your Australia Day BBQ.
PEACH MELBA CAKE
1kg can peach slices in juice, drained well
185g butter, softened, chopped
3/4 cup caster sugar
1 tsp vanilla extract
1 3/4 cups self-raising flour
1/2 cup milk
300g fresh or frozen raspberries
2 tbsp icing sugar
2 tbsp lemon juice
double cream, to serve
- Preheat oven to 180C. Line a 23cm round cake tin with greaseproof paper.
- Arrange the peach slices in two circles at the bottom of the cake tin, overlapping the peaches slightly.
- Cream the butter, sugar and vanilla together until light and creamy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition.
- Sift in the flour and add the milk, stirring together until just combined. Pour the cake batter over the peaches and gently smooth the surface.
- Place the cake in a moderate oven and cook for 45-50 minutes or until a skewer comes out clean. Allow cake to cool completely in the tin before turning it out onto a cake stand.
- Meanwhile, in a small saucepan add the raspberries, icing sugar and lemon juice and cook over medium heat, breaking up the raspberries with the back of a wooden spoon, until you have a thick syrup. Remove sauce from heat and allow to cool completely before refrigerating until needed.
- Serve the cake with cream and the raspberry sauce.