Adam Liaw’s summer peach cake

Name: Adam Liaw’s summer peach cake
Cook time: 1 h 30 min
Yield: 8
Cuisine: Contemporary
Ingredients: 500g peaches, peeled, stones removed, cut into wedges; 300g plain flour; 2 tsp baking powder; 3 eggs, beaten; 125ml vegetable oil; 1½ tsp vanilla bean paste; 100g dark brown sugar; 100g caster sugar; 80ml milk; 4 tbsp demerara sugar; vanilla ice-cream, or a dollop of cream, to serve; a few sprigs of mint, to serve

Adam Liaw

February 6, 2026

easyTime:1-2 hoursServes:8

Peaches are the hero in this simple mix-and-pour cake, delicious served with ice-cream or cream.

Ingredients

500g peaches, peeled, stones removed, cut into wedges
300g plain flour
2 tsp baking powder
3 eggs, beaten
125ml vegetable oil
1½ tsp vanilla bean paste
100g dark brown sugar
100g caster sugar
80ml milk
4 tbsp demerara sugar
vanilla ice-cream, or a dollop of cream, to serve
a few sprigs of mint, to serve

Method

Step 1
Heat your oven to 160C fan-forced (180C conventional). Toss the peaches with 1 tbsp of the flour and set aside. Combine the remaining flour with the baking powder in a large bowl.
Step 2
Combine the eggs, oil, vanilla paste and brown and caster sugars. Mix well, stir through the milk, then combine with the flour mixture. Transfer the combined mix to a prepared 22cm cake tin. Add the peach slices on top, pushing them into the mixture. Scatter with the demerara sugar and bake for 70 minutes, or until a skewer inserted into the cake comes out clean.
Step 3
Allow the cake to cool, then serve with ice-cream or cream and mint.

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