I made this cake for a teatime treat last Sunday, not really knowing how it would turn out, but I was so pleased with how it looked and more importantly how it tasted – it was a big hit and I will definitely be making it again! I made it with a pack of 6 donut peaches, but i’m sure ordinary peaches would work just as well. Here it is:-
- 4 donut peaches cut into small chunks (mine weighed 200g de-stoned)
- 250g all purpose gluten free self raising flour
- 175g butter, softened
- 175g golden caster sugar
- 2 large free range eggs
- 2 teaspoons of vanilla extract
- 2 donut peaches cut into thin slices (mine weighed 100g de-stoned)
- 50g granulated sugar
- Zest and juice of one lemon
- Heat the oven to 180.c and line a 2lb loaf tin with baking parchment – I use loaf tin cases as it saves a lot of hassle crimping and creasing.
- In a large bowl place the flour, butter, sugar, eggs and vanilla extract and beat with an electric whisk until pale and creamy.
- Add the peach chunks and fold into the mixture.
- Spoon the mixture into your pre-lined loaf tin and bake in the oven for approximately 1 hour until golden on top and a skewer comes out clean.
- Meanwhile in a separate bowl add the lemon zest and juice, sugar and peach slices and leave to marinate – the sugar will dissolve to create a syrup.
- When the cake comes out of the oven, poke a few holes in the top with a skewer and arrange the marinated peach slices on top, spooning over some of the syrup as you go to give a nice glaze on the top of the cake.
- You can leave the cake in the tin until completely cool, and then remove and cut into 8 slices. Enjoy….