Friday, 2 January 2015

Peachy keen.

There isn't a meal better than afternoon tea.  It's perfection.  Not a super heavy meal, usually of the sweet variety (my favourite), involving rather large amounts of chatter, and it's completely acceptable for it to go on for more than a few hours.  This week, I baked this fabulously light cake in the morning for an afternoon tea catch-up with friends.  It has a consistency much like a tea cake and the lemon comes through to save it from being overwhelmingly sweet.  

Lemony Peach Cake
175g unsalted butter, softened
165g caster sugar
3 tbsp lemon rind, finely grated
3 eggs
150g plain flour, sifted
1 tsp baking powder
70g natural yoghurt
2 peaches, sliced

Preheat your oven to 160 degrees celsius and line a 25cm round, springform tin in readiness.  Beat together the butter, sugar and lemon rind until light and creamy.  Gradually mix in the eggs, one at a time.  Add your flour, baking powder and yoghurt, stirring until just combined (much like you would do with muffins).  Pour your batter into the prepared tin and even out the top with a spatula.  You now have two options for adding the peaches.  My preferred choice is to neatly arranged them on top in a circular formation.  Otherwise, you could take a more rustic approach and plop the peaches into the batter.  Both work well.  Bake the cake for 50-55 minutes until a skewer comes out clean.  Allow to cool before dusting with icing sugar and serving with whipped, thickened cream.

Happy afternoon tea-ing!

F. x

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