Honey Spice Cake with Peaches & Cream

Honey Spice Cake with Peaches & Cream


Honey Spice Cake with Peaches & Cream
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Dessert
Servings: 6
Author: Tabitha Millington
Cake Batter
  • 2 eggs
  • 70 g fine sugar
  • 1 tablespoon honey
  • 50 g corn flour (same as corn starch)
  • 35 g white rice flour (finest is best)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cream of tartar
Cake Filling
  • 3 tablespoons fine sugar
  • 300 ml whipping cream
  • 1 tablespoon honey
  • 415 g small can of peaches (approximate size)
  1. Preheat oven to 180°c (160°c fan forced). Grease and line 25cm x 30cm swiss roll pan, paper should extend a few centimetres over the sides of the pan.
  2. In a bowl beat eggs, 70g of sugar and 1 tablespoon of honey until thick and creamy, this process takes about 10 minutes.
  3. Combine all dry ingredients and sift 2 times. Fold into egg mixture. Spread evenly into prepared pan and bake for 10 - 15 minutes.
  4. Place a sheet of baking paper onto a rectangular cooling rack sprinkle with 2 or 3 tablespoon of sugar. Remove cake from oven and turn out onto sugared paper. Leave to cool.
  5. Beat cream and honey until firm peaks form.
  6. Drain peaches thoroughly and dice into small pieces, stir though whipped cream.
  7. Cut the cooled cake in three equal pieces widthways. Layer cake with cream by placing one piece of sponge of plate, spread half cream mixture evenly. Next, press another layer of cake gently on cream layer and apply the remaining cream mixture to this. Press the final cake piece on top.
  8. Place cake in fridge to firm up prior to cutting and serving.
Recipe Notes

Spices can be replaced with your favourite mixed spice or McCormick's Pumpkin Pie Spice mix, use 2 or 3 teaspoons.