Over summer we like to keep things simple and let the season lead. Easy gatherings, relaxed tables and food that feels unfussy but considered is perfect for long afternoons that drift into evening.
Following on from our recent summer table setting, we returned to the same softly layered tablescape to share a second recipe made for warm-weather hosting: a Brown Sugar Peach Cake with Lemon Glaze. If you missed the Smoked Salmon Platter recipe, check it out here.
The table setting remains inspired by the soft painterly tones and natural textures of our Jardin tablecloths, placemats and napkins. For summer ease, we’re using our Acrylic Wine Glass and Tumbler range – the ideal solution to move easily between pool, beach, garden and table. We wouldn’t be without these!
This cake is everything we love about summer baking – simple and comforting but with a little bit of zing! Ripe peaches bring freshness and colour, and the lemon glaze is fresh and punchy. We imagine you could use any stone fruit you have on hand for an equally delicious result.
Presented on our Evora Platter, it becomes part of the table rather than a final flourish – inviting, generous and perfectly suited to gatherings where conversation lingers.
We’ve shared the recipe below and we hope it inspires you to set the table, invite friends over and enjoy the easy of summer entertaining.
Brown Sugar Peach Cake
Served on our Evora Platter for a beautiful, rustic presentation.
Cake Ingredients:
- Fresh peaches – approx. 2 cups
- All-purpose flour – 190 g
- Brown sugar – 150 g
- Unsalted butter – 113 g
- 2 large eggs
- Vanilla extract – 5 ml
- Baking powder – 4 g
- Baking soda – 3 g
- Salt – 1.5 g
- Buttermilk or milk – 120 ml
- Optional: 1–2 g cinnamon or nutmeg
Lemon Glaze Ingredients:
- Unsalted butter, melted – 14 g
- Pinch of salt – <1 g
- Fresh lemon zest – 2 g
- Fresh lemon juice – 30 ml
- Icing sugar – 120 g
Method:
- Peel, pit, and slice peaches; toss with a little brown sugar.
- Whisk together flour, baking powder, baking soda, salt, and optional spices.
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time; mix in vanilla.
- Add dry ingredients gradually, alternating with buttermilk.
- Fold in peaches.
- Bake at 175°C for 45–50 min.
- Cool 15 minutes and transfer to the Evora Platter.
To make the Lemon Glaze, whisk all ingredients together and pour over the cooled cake.
Garnish with fresh peaches, apricots and edible flowers.
