- 30g light muscovado sugar
- 30g lightly salted butter, softened
- 5-6 peaches halved and stoned
- 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
My husband’s favourite…..this is definitely something I make with a lot of love.
Heat oven 200 deg C. Sift icing sugar and flour in a bowl then add almond meal. Lightly beat egg whites with fork until bubbles form and fold into dry ingredients. Don’t over mix. Add butter and zest.
Butter friand tins well. (10 large or 15-20 small). Fill mould 3/4 full and top with berries.
Cook in over 9 minutes then turn and cook for further 9 minutes. Leave in mould for 5 minutes before turning out. Dust with icing sugar before serving if you wish.
Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked. You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.
Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.
Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.
Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.
Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.