PEACH VANILLA SYRUP CAKE

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INGREDIENTS

Peaches 825 g
Self-raising flour 120 g
Sugar 370 ml
Milk 83 g
Butter, melted 38 g
Eggs 2 units
Vanilla essence 2 g

METHOD

  1. Preheat the oven to 180°C. Grease a 30 cm cake tin with butter.
  2. Empty the can of peaches, draining the liquid from the peaches. Slice the peaches thinly and pack them in the bottom of the cake tin, distributing them evenly.
  3. In a saucepan, simmer 250 ml of the peach liquid with 250 ml of sugar until reduced to 3⁄4 of the liquid.
  4. Mix the self-rising flour and the remaining 120 ml sugar in a bowl.
  5. In a separate bowl, mix the milk, melted butter and eggs thoroughly.
  6. Add the wet ingredients to the dry ingredients and mix until smooth.
  7. Pour the peach and sugar liquid over the peaches in the cake tin.
  8. Carefully scoop the cake batter onto the peaches. Bake in the preheated oven for 20 minutes or until golden brown.
  9. Serve with vanilla ice cream.

YIELD 6 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 1 HOUR 30 MINUTES

HISTORY OF MY DISH

I have always been fascinated by different fruits in desserts.
This recipe is an adaptation of a recipe I stumbled upon while making lunch one day. It consists of preserved peaches baked into a cake—quick and easy for a simple Sunday dessert. I love serving this with vanilla ice cream.

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