We’re back with Bake Club 2018.  It’s so much fun even when it’s 36c outside.  Thank goodness for air conditioners. We’re around six years now and still enjoying every meeting.

This fortnight we took advantage of the stone fruit that’s in season.  I bought heaps of fruit, Peaches, Apricots, four varieties of Plums, White nectarines and Yellow nectarines, Cherries and Blueberries. All our bakes turned out delicious.

My favourite was the Peach cake.  I think a better name would be Peach hummingbird it’s soooo yummy I thought I’d share it with you.   Oh If you don’t have Peaches and want to use nectarines or plums go for it, I think it would be equally as nice.

So here’s my first favourite for Bake Club 2018

Peach Hummingbird | becs-table.com.au

Peach Hummingbird Cake

Bake Club, meeting 1, term 1, 2018
Prep time
Cook time
Total time
Peach Hummingbird Cake
Serves: 8 - 12 slices
  • 150 g butter at room temperature
  • 175 g caster sugar
  • 1 tsp vanilla paste or extract
  • 3 large eggs
  • 70 g ground almonds
  • 115 g plain flour
  • 1 pinch of sea salt
  • 1 tsp baking powder
  • 1 tsp ground mixed spice
  • 75 gm mashed, very ripe banana
  • 1 finely grated zest and juice 1 orange
  • 3 Peaches cut into cubes
  • 1 cup icing sugar sifted
  • 1 zest and juice of 1 lemon
  • ¼ cup toasted sliced almonds, optional
For the cake:
  1. Grease a 20cm cake tin and line fully with baking paper. (We used a round cake tin Monday morning and a USA square Wednesday night)
  2. Preheat the oven to 160°C fan.
  3. Cream the butter, sugar and vanilla together until pale and creamy. Beat in the eggs one at a time until well mixed.
  4. Combine the almonds, flour, salt, baking powder and the mixed spice. Add the dry ingredients along with all of the remaining ingredients, except the peaches, and fold together.
  5. Gently fold in the peaches. Tip into the tin and smooth the top.
  6. Bake until firm to the touch and a skewer inserted into the centre comes out clean. (or as you know by now the centre of the cake reads 85°c) Cool completely in the tin before removing.
For the Icing:
  1. Combine the icing sugar with enough lemon juice to make a smooth, thick but pourable icing. Drizzle over the cake and top with the lemon zest and toasted sliced almonds if using.


Want to join us click here to find out more.

Can’t join us but would like to bake with us at home? Check out our ebook.

I’ve had so many people tell me they wish they could come along but live too far away.  I will write a post about how you can run a Bake Club at home just like we do.  Keep an eye out for it. 😉



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