Peach, thyme and poppy seed cake

Lemon thyme-poached peaches baked into a poppy seed cake with a subtle nutty flavour.

  • 1 hr 30 mins preparation
  • Serves 10
  • Print


  • 410 gram can sliced peaches in syrup, drained, syrup reserved
  • 200 gram butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup black poppy seeds
  • 2 cup flour, sifted
  • 1 1/2 teaspoon baking powder
  • 3/4 cup milk
Syrup and to serve
  • 410 gram can peach halves in syrup
  • a few springs lemon thyme
  • greek yoghurt, to serve


  • 1
    Grease and line the base of a 23cm angel food cake tin. Preheat the oven to 160°C fanbake.
  • 2
    Lay drained peach slices in a fan pattern in base of tin, in a single layer. Finely chop leftover slices and reserve.
  • 3
    Cream together butter and sugar.
  • 4
    Add eggs singly, beating well. Fold in seeds, flour, baking powder, milk, chopped peaches and reserved syrup.
  • 5
    Pour mixture into tin and bake for about 60–70 minutes until cooked and a skewer inserted comes out clean.
Syrup and to serve
  • 6
    Pour contents of can of peach halves into a pot. Add thyme, bring to boil then remove immediately from heat. Leave to cool and infuse while cake is cooking.
  • 7
    Remove cake from oven and cool in tin then invert onto a plate.
  • 8
    Place peach halves on top, letting them fall into centre cavity (you can chop some of them into smaller pieces if preferred), then pour on thyme syrup. Serve with Greek yoghurt.

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