This cake was the result of needing something quick to whip up for dinner with my parents. I called it a dessert cake because, as with any cake with lots of fruit, it doesn’t keep well. It’s perfect to pull out of the oven, all warm and delicious, to be eaten there and then. Don’t get me wrong; it’s a great evening snack in front of the TV, just a spoon and the baking dish full of leftovers, but it was primarily designed with dessert in mind. It worked a treat too. There wasn’t really much need for the addition of custard or ice cream. The peaches left the sponge so moist and sweet that it was great on it’s own. Next time I want to try swapping the vanilla extract for almond extract, and sprinkling flaked almonds on top before baking, instead of mixing in poppy seeds. Yum!
I used a tin of peaches in syrup as that was all I had. You could easily use fresh, ripe peaches, and would probably need about four or five. If you are going with tinned, make sure you drain them well or the cake will get all soggy and not so great. Using tinned peaches, combined with the simple cake recipe, make this an affordable dish to serve for any occasion. If you would like to have a go, read on for the recipe and directions 🙂
Recipe
4oz Gluten Free Self Raising Flour
4oz Caster Sugar
4oz Dairy Free Butter (I used Sunflower)
2 eggs
1 tsp Vanilla Extract
1 tbsp Poppy Seeds
1 tin Peach Slices
Pre heat your oven to 160c Fan or 180c if your oven is not fan assisted. Open up your tin of peaches and let them drain in a sieve while you prepare the cake. Feel free to save the liquid to add to a smoothie later on, or for breakfast! Cream together the dairy free butter and the caster sugar until soft and grain free. You want to get as much air in as you can to counter act the peach juice that is determined to bring your sponge back down to a gloopy mess. Whisk in your beaten eggs until well combined, along with the vanilla. Fold gently in your flour and poppy seeds. Choose a pyrex dish or baking tray with deep enough sides to contain your mix. Lay out the peach slices all over the base, adding some on top if you have too many. The peaches are the main focus of the dish so better to have too many than not enough! Spoon your mixture over the peaches and gently distribute with a spatcula, taking care not to displace the slices, while still covering them all with the batter. And that’s it! Pop the cake into the oven for 20-25 minutes and then serve warm. I put mine in the oven after I had plated up our meal so that I had enough time to eat with my parent’s and only had to jump up and take the cake out of the oven quickly, before returning back to the table.
I really hope you get to try this one. Peaches are one of my favourite fruit and go perfectly with soft, fluffy cake 🙂
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