Peach Melba Cake

At the weekend I watched James and the Giant Peach. I was in bed with a bad back and it came on to a channel I had been watching. I ended up watching the film to the end! Roald Dahl is one of my favourite author's, even as an adult. I grew up on his books! Watching the film left me with an overwhelming desire for peaches (not quite in season but the supermarket had some anyway!) So here is my recipe for Peach Melba cake - I am sure Dame Nellie Melba would have approved (her being the inspiration for the famous peach melba dessert). The amaretti biscuits give the cake a lovely almondy crunch.

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!