Serves 8
Cake
7oz soft butter, plus extra for greasing
7oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk
Peach Topping
3 ripe peaches
3oz light brown sugar
Filling
2 x 116g tubs clotted cream
2 tbsp golden caster sugar
1/2 tsp vanilla extract
Heat oven to 180, 160 fan, gas mark 4. Grease and base-line 2 x 20cm non stick sandwich tins with baking parchment, then lightly grease the parchment. Sift flour and baking powder into a large bowl, then tip in other cake ingredients. Using an electric whisk, beat until smooth.
Halve and stone peaches, then slice each half into 4. Toss with sugar, then arrange in a single later in one tin. Tip half the mix over peaches and the other half into the second tin. Bake for 20-25 mins until golden - the tin with peaches may need 5-10 mins more. Leave to cool on a wire rack.
Whisk the cream with sugar and vanilla until stiff. Spread over the plain sponge, then carefully top with the peach sponge.
Cake
7oz soft butter, plus extra for greasing
7oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk
Peach Topping
3 ripe peaches
3oz light brown sugar
Filling
2 x 116g tubs clotted cream
2 tbsp golden caster sugar
1/2 tsp vanilla extract
Heat oven to 180, 160 fan, gas mark 4. Grease and base-line 2 x 20cm non stick sandwich tins with baking parchment, then lightly grease the parchment. Sift flour and baking powder into a large bowl, then tip in other cake ingredients. Using an electric whisk, beat until smooth.
Halve and stone peaches, then slice each half into 4. Toss with sugar, then arrange in a single later in one tin. Tip half the mix over peaches and the other half into the second tin. Bake for 20-25 mins until golden - the tin with peaches may need 5-10 mins more. Leave to cool on a wire rack.
Whisk the cream with sugar and vanilla until stiff. Spread over the plain sponge, then carefully top with the peach sponge.
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