A variation on a recipe from my cookbook, Acquacotta: Recipes and Stories from Tuscany’s Secret Silver Coast, made with fresh peaches and wild plum and blackberry jam. A simple cake for an afternoon treat.

Music by Jazzhar (betterwithmusic.com)

Peach and Jam Pound Cake recipe:

250 grams of butter (room temperature)
250 grams of sugar
250 grams of plain flour
4 eggs
lemon zest
1 peach, sliced
3 tablespoons blackberry jam

Preheat oven to 170C (340F). Line a loaf tin with baking paper. Beat butter and sugar with lemon zest until creamy. Add eggs one at a time, beating well after each addition. Continue beating until very pale and extremely creamy (about 7 minutes with electric beaters). Fold in the flour and pour into loaf tin. Dollop jam down the middle of the cake then swirl through with a knife, pointing down about 3cm into the batter. Peel and slice the peach and add the slices to the top of the cake. Bake 1 hour or until golden on top and a toothpick inserted in middle comes out clean.

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