PEACH AND COCONUT CAKE
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.