PEACH AND CO­CONUT CAKE

YOU (South Africa) - - YOU LIFESTYLE -

WITH AF­TER­NOON TEA Ease your con­science some­what with this cake that con­tains only a lit­tle flour and added sugar. MAKES 1 MEDIUM CAKE PREPA­RA­TION: 30 MIN BAK­ING: 35 MIN PEACHES 100g dried peaches, sliced 250ml (1c) or­ange juice grated zest of 1 or­ange 25ml (5t) honey or brown sugar CAKE 125g but­ter 100ml brown sugar 3 eggs 125ml (½c) cake flour 15ml (1T) bak­ing pow­der 2,5ml (½t) salt 125ml (½c) finely ground al­monds 375ml (1½c) des­ic­cated co­conut a few drops of almond essence (op­tional) SYRUP 45-60ml (3-4T) sugar or honey 180ml (¾c) or­ange juice 8-10 dried peaches TO FIN­ISH 230g cream cheese 30-45ml (2-3T) ic­ing sugar Pre­heat the oven to 180°C. Grease a 22cm bundt tin with non­stick spray and dust with flour. 1 Peaches Boil the peaches, or­ange juice, zest and honey or brown sugar in a pot un­til the peaches are soft but not mushy and most of the liq­uid has been re­duced. 2 Cake Cream the but­ter and sugar un­til fluffy, add the eggs and beat well. 3 Sift the dry in­gre­di­ents to­gether, then add the al­monds and des­ic­cated co­conut. Mix into the but­ter mix­ture, al­ter­nately with the peach mix­ture. Add the almond essence (if us­ing) and trans­fer to the bundt tin. 4 Bake for 35 min­utes or un­til done – a skewer in­serted in the mid­dle of the cake should come out clean. 5 Syrup Boil all the in­gre­di­ents to­gether for 5 min­utes. Set the peaches aside and driz­zle the syrup over the hot cake. Let it cool in the pan then care­fully trans­fer to a serv­ing plate. 6 To fin­ish Mix the cream cheese and ic­ing sugar. Ar­range the re­served peaches on the cake and top with dol­lops of the sweet­ened cream cheese.

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