June is my favourite month. Everything seems all a bit exciting and the sun finally decides the shine. There’s a real happiness that seems to come through this month.  So, with the loveliness that this month brings I thought I would share a recipe with you today. Along with writing this blog I also have my own which I regularly post gluten free baking recipes in the hope that people will try them too. Obviously people instead drool over the pictures and bake nothing but there’s still hope. Today I thought it was finally time to share more of a Summer recipe with you and one which has been made for the cafe too for everyone to have a taster of.

Hopefully seeing this will give you some inspiration to whip up a batch and bake up a storm. Perfectly Summery and has the sweetness of the peaches and the tartness of the cream cheese. Everything works well together giving you a cake you can enjoy all Summer long. You’ll soon know this recipe by heart after baking it so much. So sit back and take a look at this recipe and hopefully it’ll give you some food for thought!

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To make this peach cheesecake dollop cake you will need:

175g butter, very soft

250g caster sugar

4 eggs

200g gluten free self raising flour

50g ground almonds

75g yoghurt

250g tinned peaches, drained and sliced into cubes

For the cheesecake blobs:

200g cream cheese

25g caster sugar

1 egg yolk

1. Begin by preheating your oven to 180 degrees and line your cake tin with parchment.

2. Carefully mix together your cream cheese, sugar and egg for your cheesecake blobs. Make sue you don’t overmix it or it will become too runny.

3. Using an electric whisk, beat together your flour, butter, eggs, sugar, ground almonds and yoghurt until smooth.

4. Place half your cake mixture into the bottom of your prepared tin and then scatter over just over half your peach cubes. Then place about half your prepared cheesecake mix into the gaps between the peach cubes.

5. Then dollop the other half of your cake mix on top, followed by a few bits of your peach cubes, followed by dollops of your cheesecake mixture.

6. Place in the oven for around 50 minutes until the top is golden brown and a skewer comes out clean. Obviously oven times may vary depending on your cake tin size and oven temperature. Mine took well over an hour!


Delicious, light and it stays so super moist which is great because even if you have a slight tendency to overcook cakes you’ll be fine knowing this covers all the bad things up. Crafty, I know! Another great thing about this cake is it is Summer appropriate which is great and it lasts really well too so if you don’t manage to finish the whole lot in one go you don’t have to worry about a slightly stale cake the next day.

This will be at The Steel Rooms during the Summer months so make sure you head in to give it a little taster.  You definitely won’t regret it and you’ll feel uber satisfied.

Olivia x