This peach butter cake is what happens when peak-season peaches meet a little too much impatience. There’s a particular kind of joy that only ripe peaches can bring — the kind where you bite into one over the sink because you simply can’t wait to reach a plate. I had a bowlful sitting on my counter, slightly too ripe to save for another day, and instead of turning them into jam or eating them one by one, I decided they deserved a cake of their own.
Some recipes feel like they belong to everyone. Mary Berry’s lemon drizzle cake is one of them. You have probably seen it on The Great British Bake Off, in her books, or on the internet countless times. And there is a very good reason for that — it is ridiculously good.
When I decided to try her recipe, I was curious. Would it be as simple as she makes it look? Would the flavour live up to the reputation? And most importantly, could I make it work in my Indian kitchen with a few tweaks?
The answer to all three is yes. And then some.