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Summer Peach and Raspberry Scone Cake with Sugar Glaze


Mike says this “retro style” cake is made not only with simple techniques but the best elements of summer, including fresh berries and peaches, all sweetened with lemonade. Pair this dessert with iced coffee for a refreshing twist. Serves 8.

Design by: Claire Leger and Nick Rudnicki/ Food by: Michael Silvester/ Photo by: Dennis Evans

Recipe courtesy of Michael Silvester/


Cake ingredients
  • 2 ½ cups (625 ml) self-rising flour
  • 1 cup (250 ml) 35% cream
  • 1 cup (250 ml) fruit juice, lemonade or orange juice
  • 2 Tbsp (30 ml) pure maple syrup
  • ½ (125 ml) cup raspberry jam
  • 3 fresh peaches
  • 1 cup (250 ml) 35% cream
  • 1 tsp (5 ml) maple syrup
  • 1 pint fresh raspberries
  • 1 ¼ (310 ml) cups of powdered sugar
  • 3 Tbsp (45 ml) milk


  1. Preheat oven to 350fº(175 C)
  2. In a large bowl, make a well with flour.
  3. Then add all ingredients and gently mix until incorporated, do not over mix.
  4. Place in a lightly greased 8” (20 cm) tart or cake pan.
  5. Brush with milk for colour if desired.
  6. Bake for about 30 minutes until golden brown.
  1. Allow cake to cool and carefully cut top off and reserve.
  2. Spread jam on cut surface and arrange peaches.
  3. Whip cream to soft peaks with maple syrup and use half to spread over peaches.
  4. Place top on peaches, then finish with remaining whipped cream and fresh raspberries.
Glaze Mix in a bowl to desired texture, add more milk if necessary and glaze the fruit and any exposed cake. This recipe was featured in the article Style and savour.
East Coast Living