Peach and Philly Cake

A recipe developed exclusively for Philadelphia Professional by Nicole Pisani
30 min
Prep time
1h 15min
Total time


    The makings of the

    Peach and Philly Cake

    1. 1

      Preheat the oven to 180 °C. Grease the side of a 23 cm tin with butter and line with greaseproof paper.

    2. 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. 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. 4

      Once it is light and fluffy, add the vanilla and whisk the Philadelphia in.

    5. 5

      Mix in a third of the flour slowly, then once incorporated, mix in the rest, folding as you go.

    6. 6

      Transfer the mixture into the lined tin and top with the peaches – let them drop into the cake mix.

    7. 7

      Bake for 45 minutes then pierce with a skewer to check it is clean and therefore cooked.

    8. 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. 9

      Prick the cake with a skewer and drizzle with the glaze.


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    Peach and Philly Cake

    Nutritional Information

    Typical valuesPer Serving
    Energy1047.0 kJ
    Energy250.2 kcal
    Fat9.2 g
    Carb35.5 g
    Protein5.0 g
    Saturated fat5.5 g
    Salt0.9 g
    Dietary fibre0.8 g
    Sugars21.0 g