Peach& le­mon cake

Serves 10 Ready in 1 hr 10 min

Essentials (South Africa) - - FOOD -

175g but­ter, soft­ened

150g cas­tor sugar, plus ex­tra for sprin­kling Finely grated zest of 2 lemons

3 eggs

150g plain flour

1 tsp bak­ing pow­der

4 tbsp plain yo­ghurt

3 peaches, stoned and cut into wedges Crème fraiche or whipped cream, to serve

1 Heat the oven to 180°C. Beat the but­ter, sugar and le­mon zest in a large bowl un­til light and fluffy. Beat in the eggs, one at a time. Sift in the flour and bak­ing pow­der and then add the plain yo­ghurt. Mix un­til just com­bined.

2 Spoon the mix­ture into a 23cm round cake tin lined with bak­ing pa­per and scat­ter the peach wedges on top. Bake for about 55 min or un­til cooked and golden.

3 Cool for 10 min, then take out of the tin and leave to cool on a wire rack. Sprin­kle with sugar and serve with crème fraiche or whipped cream.

1 201kJ per serv­ing 30g carbs 17g fat 10g sat fat

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