Peach and pecan cake

A delightful crunch and a rich fruity flavour make this cake a sure favourite

Recipe provided by Charlie Fabre


  • 1kg fresh local peaches
  • 200g pecans 
  • 330g plain organic flour
  • 15g baking powder
  • 5g salt
  • 240g pomace or grape seed oil
  • 400g golden caster sugar 
  • 4 eggs


  1. Set oven at 180°C and line a 28cm tin. 
  2. Cut peaches in a half moon shape and slightly chop the pecans.
  3. Sift the flour, salt and baking powder.
  4. Whisk oil with sugar until it dissolves the add eggs, one at a time, mixing well in between.
  5. Fold the wet mixture into dry mixture and pore half the mixture into the pre-lined tin.
  6. Cover with a layer of peaches and a sprinkle of chopped pecans. 
  7. Pour the rest of the mixture and repeat the process.
  8. Bake for 1 hour 15mins or until the top is firm and it starts to come off the edges of the tin.