Ingredients

The makings of the

1
Preheat the oven to 180 °C. Grease the side of a 23 cm tin with butter and line with greaseproof paper.
2
Sift the flour into a medium bowl to separate but add the bran back in once finished. Add the baking powder and bicarbonate of soda.
3
In a separate bowl, beat the butter and sugar until pale and of sandy texture and then add the eggs in one at a time.
4
Once it is light and fluffy, add the vanilla and whisk the Philadelphia in.
5
Mix in a third of the flour slowly, then once incorporated, mix in the rest, folding as you go.
6
Transfer the mixture into the lined tin and top with the peaches – let them drop into the cake mix.
7
Bake for 45 minutes then pierce with a skewer to check it is clean and therefore cooked.
8
Whisk together the sugar with the lime juice and zest, and seeds of the passion fruits (if using) in a small bowl until smooth.
9
Prick the cake with a skewer and drizzle with the glaze.