Serves: 1


  • 250g unsalted butter, at room temperature
  • 240g (2 cups) golden cloud self-raising flour
  • 200g (1 cup) castor sugar
  • 4 extra large eggs
  • 1 lemon
  • ½ can (410g) KOO peach slices, drained and chopped
  • 125ml (½ cup) ALL GOLD peach jam
  • 125ml (½ cup) fresh cream
  • 30ml (2 tbsp) castor sugar

Preparation method

Preheat oven to 180°c. Grease and line 2 x 20cm sandwich cake tins. Beat butter and sugar together with an electric beater or wooden spoon, until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour, finely grate over the lemon zest, fold it into the mixture (halve the lemon and save it for later). Mix together until well combined. Divide the mixture evenly between the tins. Use a spatula to gently smooth the surface of the cakes and bake in oven for 30 – 40 minutes. Insert a skewer in the middle of the cake, if it comes out clean the cake is ready. Remove from oven and set aside to cool in tins for five minutes. For the filling: gently warm the ALL GOLD peach jam in a pan over a low heat, remove from the heat and stir in sliced peaches. Whip cream until it forms soft peaks, gently fold in castor sugar, squeeze in the juice from zested lemon. To assemble the cake: place one cake upside down onto a serving plate. Spread with jam mixture, top with sweetened cream. Place the second cake on top and dust it with icing sugar.

Courtesy of ALL GOLD