Peaches and Cream Cake

Peaches and Cream Cake



yield : 8

For the sponge:
200 g unsalted butter, softened
200 g self-raising flour
1 tsp baking powder
200 g caster sugar
4 medium eggs
2 tbsp milk
For the topping:
3 medium peaches
85 g light brown sugar
For the Filling:
240 ml clotted cream, or whipping cream if unavailable
2 tbsp caster sugar
1/2 tsp vanilla extract
icing sugar to decorate

Directions for Cream Peaches and Cream Cake

Preparation time: ca. 1 hr Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and line 2, 8-inch, 20cm sandwich tins with parchment.Halve and stone the peaches and then cut each half into 4. Toss the peach slices with sugar and arrange in a circular pattern and in a single layer around the bottom of one tin. Set aside.

Sift flour and baking powder into a bowl and mix together. Add remaining ingredients and beat together using an electric whisk or food mixer, until smooth and lump free. Divide the mixture between the two tins so that the levels are roughly equal. Level the tops if required. Tap tins lightly to release any large air bubbles and bake for about 20-25 minutes until cooked and golden. If one sponge is done, remove it from the oven to start cooling.

The one with the peaches will likely take an extra 5-10 minutes as the moisture from the peaches will slow the cooking rate.

Allow sponges to cool in tun and then turn out when cool enough to handle. Allow to cool on a wire rack. When the one with the peaches is ready, allow to cool in tin as before but invert onto rack to cool.

To assemble, whisk the cream with sugar and vanilla until stiff. Spread over top of plain sponge. Place other sponge on top, with the peaches uppermost.

Sprinkle with icing sugar before serving.