Peach cake with vanilla and rosemary syrup

The scent whilst Nici Wickes' peach cake recipe is cooking is simply divine! It’s also incredibly moist, so as the vanilla wafts through the house, you can look forward to good eating for days to come

By Nici Wickes
  • 45 mins cooking
  • Makes 1 x 20cm cake
  • Print


Peach cake
  • 2 eggs
  • 1/2 cup caster sugar
  • 1 vanilla bean, split in half lengthways
  • 1/4 cup milk
  • 60 gram butter, melted
  • 1 cup plain flour
  • 2 tablespoon cornflour
  • 2 teaspoon baking powder
  • 3 peaches, peeled and sliced
  • whipped cream, to serve
Rosemary syrup
  • 1 cup sugar
  • 1 cup cold water
  • 15 centimetre sprig fresh rosemary
  • 1/2 vanilla bean, split in half lengthways


  • 1
    Preheat oven to 175°C. Grease a 20cm springform tin.
  • 2
    Whisk the eggs and sugar together until thick and pale.
  • 3
    Scrape the seeds from the vanilla bean, then stir into the milk. Reserve the vanilla pod for garnishing.
  • 4
    Lightly whisk together the milk and melted butter, then whisk into the egg mixture. Fold in the sifted flour, cornflour and baking powder.
  • 5
    Pour the batter into a prepared cake tin and arrange peach slices on top.
  • 6
    To make the syrup, place the sugar and cold water in a saucepan over medium heat and stir until the sugar is dissolved. Add the fresh rosemary and the split vanilla bean, then bring to the boil, not stirring, for 5 minutes. Allow to cool, then remove the rosemary and vanilla bean. Scrape the seeds from the vanilla pod and add back into the syrup. Chop the pod finely.
  • 7
    Scatter the chopped vanilla pod pieces over the cake mix, then pour over ¼ cup of the rosemary syrup. Bake for 35-40 minutes or until a skewer inserted comes out clean.
  • 8
    Remove from the oven, then pour over the remaining syrup. Garnish the cake with the leftover vanilla pods and serve with whipped cream.

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