Julie Goodwin’s Peach Melba cake | Women's Weekly Food
With her creative spin on the classic dessert, Julie Goodwin’s peach Melba cake will wow your guests! A stunning finish to Christmas lunch.
Ingredients
- 4 eggs
- 2 cups (440g) caster sugar
- 2 cups (300g) plain flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (250ml) milk
- 125g butter, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (320g) raspberry jam, warmed
- 1½ cups (120g) flaked almonds, toasted
- 3 medium (450g) ripe peaches
- RASPBERRY COULIS
- ½ cup (110g) sugar
- 375g fresh raspberries
- BUTTERCREAM
- 375g butter, at room temperature
- 2 tablespoons vanilla extract
- 6 cups (960g) icing sugar
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