Peach Melba Cake
Serves 6 - 8
115g butter
115g caster sugar
2 large eggs
115g self raising flour
2 tsp almond essence
40g amaretti biscuits, finely crushed
2 tbsp peach jam
3 tbsp double cream
1 ripe peach
100g fresh raspberries
juice of 1 lemon
Preheat the oven to Gas Mark 4/180C/350F and grease and line a loaf tin. Cream together the butter and sugar until light and creamy, then beat in the eggs. Sift the flour and add to the bowl, together with the almond essence, amaretti biscuits, 1 tbsp of peach jam and the cream. Fold in gentle until everything is incorporated. Spoon half the mixture into the tin and then sprinkle over the raspberries. Spoon in the remainder of the cake batter. Cut the peach into thin slices and layer over the top of the cake. Bake for 25 - 30 minutes until the cake is cooked and a knife comes out clean when inserted into the middle. When the cake is cooked, heat the remaining peach jam with the lemon juice for a few minutes, then brush over the top of the cake to glaze using a pastry brush. This cake is nice warm or cold and all the better for a dollup of cream!
5 comments:
I love the flavours in peach melba - hope your back is better now!
This is an exceptional dessert Hannah!!Hipe the back feels better soon:D
This sounds divine. I love Roald Dahl too, you can just loose yourself in his books. Get better soon x
I was imagining the flavor of the peach melba. So nice!
Many thanks for finding the time to publish this type of important article, it's been recently beneficial.
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