Summer Peach and Raspberry Sponge Cake


Good morning! It’s August already, we are at the height of summer, a time for holidays, relax and fun. To celebrate summer and all the sweet and colourful fruits we get in this season, today I am sharing a recipe for Peach and Raspberry Cake.


I’m on holiday in Grado as I type this, sitting outside a café overlooking the marina, sipping a cappuccino. The sun is hot and shining; in a few hours I will have lunch with my family and then go to the beach where I spent all my summers since I was a kid. 

Here in Italy everything shuts down in August, cities are empty and Italian families escape to our country’s coastal towns or other holiday destinations of the Mediterranean. I am in Grado for just a few days and tomorrow I will fly back to London. I am actually excited to spend most of August at home, the big city is quiet now and getting around is easy. After months of travelling abroad every other week, I am looking forward to spend a month in the same country. Where are you going to spend August and your summer holiday this year?


To make this cake, prepare a vanilla sponge cake and – half way through baking – add the juicy peaches and sweet raspberries. This fresh cake can be served for dessert (top with a scoop of vanilla ice-cream) or for an afternoon coffee or tea break.



Recipe adapted from

  • 170g plain flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp table salt
  • 85g unsalted butter, at room temperature
  • 200g granulated sugar
  • 2 large eggs
  • 1 lime zest
  • 1 tsp vanilla extract
  • 170g Greek yogurt

For the topping:

  • 1 large, ripe peach
  • 1/2 punnet fresh raspberries
  • 1 tbsp granulated sugar
  • 1 tbsp plain flour



Preheat the oven to 180°C. Grease and flour a round springform cake pan, then line the bottom with parchment paper.

In a medium bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, beat the butter and sugar with an electric mixer on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, then add the lime zest and vanilla. Using a spatula, fold in half the dry ingredients, then the yoghurt, and then the remaining dry ingredients. Pour the batter into the cake pan and bake for 15 minutes.

Meanwhile make the topping: slice the peach (keep the skin on) and combine with the raspberries, sugar and flour in a small bowl. Gently mix the ingredients to evenly coat the fruit and lightly crush the raspberries.


After the cake has baked for 15 minutes, take it out and scatter the fruit evenly over the top of the cake. Continue baking for another 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan for 15 minutes.


Open the cake pan to remove the cake, peel away the parchment and leave the cake on a wire rack to cool down completely.

Store in an airtight container for a couple of days (keep in the fridge if your home is very hot, as the fruit will go bad otherwise). Optional: lightly dust icing sugar on top of the cake.

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Lara Zaugg
Lara Zaugg
18/08/2015 10:24

I Love the presentation! Do you think I could veganize it?

Giulia Mulè
18/08/2015 17:18
Reply to  Lara Zaugg

Mmmm…I am not an expert in vegan baking, but perhaps you could replace the butter with coconut oil and the milk yogurt with coconut yogurt? I would say, look for a recipe for vegan sponge cake and then follow my recipe instructions to add the peaches and raspberries.
You can get inspiration here:

Lara Zaugg
Lara Zaugg
19/08/2015 17:32
Reply to  Giulia Mulè

Thank Guilia I’ll try! hope I can make it as good looking and yummi as yours :)

04/08/2015 08:28

I bought raspberries at the local market. I then bumped into someone I know and by the time we had had our chat my kids had eaten all the berries. 2 packets of them! I’ll be hiding the next batch so I can actually get round to making this cake. Safe travels back to London.

Giulia Mulè
05/08/2015 10:04
Reply to  Annelies

Ahahah, fresh raspberries are so hard to resist! Whenever I go to a PYO farm, I eat as many berries as I manage to put in my punnet! ;)

The slow pace
The slow pace
03/08/2015 17:45

It looks amazing! I love using seasonal fruits, they make everything better!

Giulia Mulè
04/08/2015 08:15
Reply to  The slow pace

I agree, especially summer fruit!

03/08/2015 09:55

So glad you shared this recipe as I actually googled it after I saw it on Instagram and failed to find something that looked as good. Will definitely be trying it this summer!

Hope you’ve enjoyed Grado! I have one more planned trip to Bristol, a birthday surprise trip and then the rest of the month in London. A quieter underground for the morning commute is definitely a bonus during the summer holidays! xx

Giulia Mulè
04/08/2015 08:16
Reply to  Laura

birthday surprise trip?! sounds exciting! :) have a great summer!

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