Peaches and cream

Who doesn’t love tinned peaches served ontop of freshly whipped sweetened cream?

I love them and there is always a tin of peaches laying around in the cupboard in case there needs to be an emergency trifle that has to be whipped up for no apparent reason.

When I first came across this recipe I thought it was really peaches and cream, talk about a very confusing title. I think they left out one word “ CAKE”.

It is actually a cake served with vanilla cream on the side.

I was a bit nervous to make this cake for many reasons one being that there was thyme in a cake, never heard of thyme being used in a sweet cake before and secondly it is an upside down cake, which makes me nervous as I am soo heavy handed. That when I pour the batter it tends to displace and even dislodge the prepared fruit at the bottom of the tin.

The original recipe contained eggs, but I substituted it for vegan flax eggs and hey presto it came out perfect.

While I was busy making the cake my parents were really under the impression that I was making peaches and cream for tea time, my dad kept stealing the peaches that were draining over the sink in the strainer.

When I popped the cake out they were pleasantly surprised, until they saw the whipped cream and I had to patiently explain to them that no there was nothing wrong with the cream, no the cream was not off or had not curdled and no I am not trying to poison them. The black specks that they are noticing in the cream is from the vanilla bean paste and yes it is supposed to be like that.

The cream was not a hit with them, I think the look of it put them off because went I sent the rest of with my dad to work they gobbled down the cream without any questions and the was no reports of a blocked sewerage in the area…. Just kidding, I have to have fun at their expense, they always laughing at me and my funny foods.

The question is, would my parents eat it again, my mother said yes minus the cream and my dad well his reply as always, how can I expect him to answer that question, when he doesn’t even know what funny cake he is eating now. Then when I don’t make cake, he cries like he hasn’t eaten cake in years.

Ingredients for the peach topping:

  • 1 x 420g tin of peaches, drained.
  • 80g x castor sugar.
  • A few sprigs fresh thyme.

Ingredients for the cake batter:

  • 100g x butter, room temperature.
  • 100g x castor sugar.
  • 2 x vegan eggs.
  • 100g x self raising flour, sifted.
  • ½ x tsp baking powder.

Ingredients for the cream:

  • 250ml x whipping cream.
  • 1 x tsp vanilla bean paste.
  • 2 x tbsp. honey.


  • Place the drained peaches in a bowl.
  • Carefully mix in the sugar.
  • Add in the thyme and toss to mix.
  • Neatly layer the peaches at the bottom of a greased 20cm spring form cake tin.
  • In a separate bowl, whisk together the butter and sugar until light and fluffy.
  • Add in the eggs and beat till well combined.
  • Add in the self-raising flour and baking powder.
  • Carefully fold until all the flour has been incorporated.
  • Pour the batter over the peaches.
  • Using an offset spatula, evenly spread out the batter.
  • Pop into a preheated oven and bake at 180 degrees for 40 – 45 minutes or until the cake tester comes out clean.
  • Allow the cake to cool for 20 minutes in the tin before turning out onto a cooling rack.
  • To make the cream, whisk together all the ingredients until light and fluffy.

Tell me what you think of this recipe