Peach melba loaf cake recipe | Sainsbury`s Magazine

Name: Peach melba loaf cake recipe | Sainsbury`s Magazine
Ingredients: 300g plain flour; 100g raspberries; 1-2 large peaches, destoned and chopped into chunks (about 150g prepared weight); 2 tsp baking powder; 125g soft butter; 225g caster sugar; zest of 1 lemon; 3 large eggs, lightly beaten; 100g natural yogurt; 2-3 tbsp milk; 50g soft butter; 100g icing sugar, sifted; 125g full-fat soft cheese; 2 tbsp peach or apricot conserve (optional); a few drops of yellow food colouring (optional); raspberries and peach slices to decorate

www.sainsburysmagazine.co.uk

Try our summer peach melba loaf cake for a weekend baking project. It's packed with raspberries and topped with a peach butter cream

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Ingredients

300g plain flour
100g raspberries
1-2 large peaches, destoned and chopped into chunks (about 150g prepared weight)
2 tsp baking powder
125g soft butter
225g caster sugar
zest of 1 lemon
3 large eggs, lightly beaten
100g natural yogurt
2-3 tbsp milk
50g soft butter
100g icing sugar, sifted
125g full-fat soft cheese
2 tbsp peach or apricot conserve (optional)
a few drops of yellow food colouring (optional)
raspberries and peach slices to decorate