Ingredients

  • 6 cups all-purpose flour
  • 2 1/2 cups butter, softened
  • 2 1/3 cups sugar
  • 2 teaspoons vanilla extract
  • 8 eggs
  • 1 1/2 teaspoons baking powder
  • 1 1/4 pounds peaches, halved, stoned and cut into thin wedges
  • 1 cup red currants
  • 3/4 cup powdered sugar
  • 3 tablespoons lemon juice

How to make it

1. Mix 2 cups flour, 3/4 cup of butter, 1/3 cup of sugar, 1 pinch of salt, and 1 tsp of vanilla extract in a mixing bowl. Combine ingredients well, then crumble by hand and place in refrigerator to chill for 30 minutes.

2. Cream together 1 3/4 cups of butter, 2 cups of sugar, 1 tsp of vanilla extract and a pinch of salt. Add the eggs one at a time, alternating each time with 1 tbsp of flour and stir well. Mix the remaining flour with the baking powder, add to the mixture and stir briefly.

3.Preheat the oven to 325°F. Pour the dough into a greased and floured 13 x 15 inch baking dish and smooth surface. Arrange the peach slices and red currants in an alternating pattern on the dough, top with crumble and bake on the middle shelf of the oven for about 25 mins.

4. Remove cake from oven and allow to cool for about 3 hours. Mix the powdered sugar and lemon juice and drizzle over cake before serving.