Categories: September

Ingredients

• 125g unsalted butter, softened, plus extra for greasing
• 225g golden caster sugar, plus 2 tsp extra for sprinkling
• 1 tsp vanilla extract
• finely grated zest of 1 lemon
• 3 eggs, lightly beaten
• 190g plain flour
• 1.5 tsp baking powder
• 4 ripe peaches, stoned and sliced

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and base line a 23cm deep, springform cake tin.

2. Place the butter, sugar, vanilla and zest in a large bowl and, using an electric hand whisk, beat until creamy. Gradually add the eggs, beating well and adding a little flour if it begins to curdle. Sift over the flour and baking powder and fold in. Spoon into the lined cake tin.

3. Arrange the peaches on the cake and sprinkle with 2 teaspoons sugar. Bake for 1 hour 20 minutes until golden and a skewer inserted in the centre comes out clean. Cool on a wire rack before turning out of the tin. Serve with cream.

Email to a friend | Print this recipe | Back