Easy peacharine cake
TIME: 1 hour, 20 minutes SERVES: 10 This cake is lovely and light and makes a delicious pudding served with whipped cream, ice cream or Greek yoghurt. You could substitute the peacharines for plumcots or normal peaches if preferred.
60g butter, softened ⅓ cup caster sugar 1 egg 1 cup self-raising flour ½ cup milk 500g peacharines, sliced (no need to peel) 1 tbsp icing sugar 1-2 tsp cinnamon cream, ice cream or Greek yoghurt to serve
1 Preheat oven to 180°C. Grease a 22cm cake tin. 2 Beat butter and sugar with an electric beater until light and fluffy. Add egg and beat well. 3 Add half the flour, half the milk and combine. Add remaining flour and milk and mix together. 4 Pour batter into prepared cake tin. Place peach slices on top and push lightly into the batter. 5 Bake in oven for 1 hour or until cake is cooked through. 6 Sprinkle with icing sugar and cinnamon while still warm. Serve warm.
Jane Wrigglesworth is a gardening writer, blogger, and publisher of the digital magazine, Sweet Living. www.sweetlivingmagazine.co.nz www.flamingpetal.co.nz