Easy peacharine cake

NZ Lifestyle Block - - Self- Sufficiency -

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

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