Peach Melba Cake

Take it all the way back with a classic peach Melba - inspired cake that hits all the right notes, just like its namesake, Dame Nellie Melba.

January 2022


350g unsalted bu er, so ened
300g caster sugar
5 eggs
1 cup (240g) sour cream, at room temperature
22/3 cups (400g) self‐raising flour, sift ed
1/3 cup (50g) corn flour, sifted
2 tsp vanilla bean paste
250g raspberries
Freeze‐dried raspberries (from health food stores), to decorate

Peach jam filling
1kg (about 8) peaches, peeled, stones removed, chopped
150g caster sugar
1 tsp vanilla bean paste
50g unsalted bu er
1 tbs plain flour
1 tanium‐strength gelatine leaf
3 cups (750g) mascarpone

100g unsalted butter, softened
2 cups (240g) pure icing sugar, sifted
750g cream cheese, softened
A few drops peach‐coloured or yellow food colouring (optional) 


  1. Preheat oven to 160°C. Grease and line the base and sides of 2 x 20cm cake pans with baking paper.
  2. Beat the butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale.
  3. Add the eggs, one at a time, beating well after each addition. Fold through sour cream, flours and vanilla.
  4. Divide between pans and bake for 55 minutes or until a skewer inserted in the centre comes out clean. Cool in pans. Using a serrated knife, trim the tops of the cakes to level, then halve the cakes horizontally. Enclose in plastic wrap and set aside until needed

Peach filling.

  1. place the peach, sugar, vanilla and butter in a large, deep frypan over medium heat. Cook, stirring frequently, for 20 minutes or until very tender.
  2. Stir in the flour and cook for 2-3 minutes until thickened. Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into peach mixture until melted and combined.
  3. Remove from heat and cool completely. When cool, transfer to a food processor and whiz until smooth. Fold through the mascarpone until smooth.

To assemble

  1. To assemble, place one layer of cake on a cake stand or serving plate. 
  2. Top with one-third peach filling, then press one-third raspberries into filling. 
  3. Repeat layering twice more, finishing with a final layer of cake. 
  4. Chill until needed.

For icing

  1. beat butter and icing sugar in a stand mixer fitted with the paddle attachment until pale.
  2. Add cream cheese and beat until smooth. Using a palette knife, spread a thin layer of icing over the cake to seal in any crumbs, then chill for 20 minutes to firm up.
  3. Divide remaining icing between 2 bowls, with 1 portion slightly larger than the other. Fold food colouring, if using, through the smaller portion.
  4. Spread coloured icing around base of cake, then spread remaining icing over the top and halfway down the sides. (If not using food colouring, ice entire cake with white icing.)
  5. Scatter freeze-dried raspberries over the cake to serve.