Another easy recipe although the end product looks like a lot of effort went into baking this cake. I served it with dollop of condensed milk ice cream. I didn’t have muscovado sugar so I used brown sugar instead. The original recipe used apricot, and I think it would be great using pear or apples as well.
For the peaches
- 30g light muscovado sugar
- 30g lightly salted butter, softened
- 5-6 peaches halved and stoned
For the cake
- 150g light salted butter
- 150g castor sugar
- 2 medium eggs
- finely grated zest of 1 lemon
- 125 ml milk
- 200g plain flour sifted
- 11/2 tsp baking powder
Pre-heat oven to 180 deg C fan forced. To prepare the apricot base layer, cream together light muscovado sugar and butter in a bowl until light and fluffy.
Using your fingers, smear the mixture over the bottom of a 20cm non stick cake tin with a removable base. Place the apricots cut side down on top of the butter and sugar mixture.
To make the cake, place the butter and sugar in a bowl and cream together until light and fluffy. Add the eggs, one at a time, and then the lemon zest. Incorporate the milk, flour and baking powder. Spoon the mixture on top of the apricots, smoothing the surface. Bake for 45-50 minutes until the top is golden and skewer inserted into the centre comes out clean.
Run a knife along the collar and leave the cake to cool for about 15 minutes. Place a plate on top of the cake tin and invert it, pressing the base down until the cake touches the place. Now carefully run a knife between the base of the tin and cake till the tin lifts off. Accompany with cream or ice cream.