Roast peach, pistachio and gingerbread roulade


This easy Christmas dessert features peaches, crème fraîche and gingerbread-spiced cake all rolled into one!


  • 5 eggs
  • 100g (1/2 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 50g unsalted butter, melted, cooled
  • 150g (1 cup) pure icing sugar
  • 3 yellow peaches, each cut into 8 wedges
  • 2 teaspoons honey
  • 2 x 200ml tubs crème fraîche
  • 180g white chocolate, melted, cooled slightly
  • 75g (1/2 cup) pistachio kernels, finely chopped, plus extra, finely chopped, to decorate


  • Step 1

    Preheat oven to 180C/ 160C fan forced. Grease a 24 x 29cm shallow baking pan or Swiss roll pan and line with baking paper, allowing the paper to overhang 2cm above the long sides.

  • Step 2

    Use electric beaters to beat the eggs and caster sugar in a bowl for 7 minutes or until thick, pale and a ribbon trail forms when the beaters are lifted.

  • Step 3

    Meanwhile, sift flour, baking powder, ginger and mixed spice 3 times. Fold flour mixture and butter through egg mixture. Spread over prepared pan. Bake for 12 minutes or until centre of the cake springs back slightly when lightly touched. Remove cake from oven. Increase oven to 200C/180C fan forced.

  • Step 4

    Place a clean tea towel on a work surface with the long edge facing you. Use a fine sieve to dust tea towel evenly with the icing sugar. Working quickly, turn hot cake onto the prepared tea towel and remove baking paper. Use tea towel to roll the cake to form a log. Set aside, seam-side down, to cool completely.

  • Step 5

    While cake is cooling, grease a baking tray and line with baking paper. Place peach on prepared tray. Drizzle over the honey and roast for 20 minutes or until caramelised. Set aside to cool completely then coarsely chop.

  • Step 6

    Use electric beaters to beat crème fraîche in a bowl until firm peaks form. Fold through the chocolate until well combined.

  • Step 7

    Unroll the cooled cake and spread evenly with three-quarters of the chocolate mixture. Scatter over the pistachio and three-quarters of the peach. Carefully roll the cake to enclose the filling. Dollop with spoonfuls of the remaining chocolate mixture. Scatter over the remaining peaches and extra pistachio to serve.


Rolling the cake while still hot helps it stay in the curled position and stops cracks forming.

See also  Rum ball cheesecake