Description
A moist cake studded with sweet, brandy peaches is just what you need to make your day. Fill with Greek yogurt between the sugary layers for a tangy contrast.
Ingredients
Scale
- 8oz plain flour
- 8oz fine demerara sugar
- 8oz butter
- 4 medium eggs
- 1tsp baking powder
- 2–3tsp brandy
- 2 med peaches (destoned, sliced)
- 4tbsp Greek yogurt (for filling)
For the brandy glace
- 1tbsp brandy
- 1tbsp water
- 2 and half tbsp icing sugar
Instructions
- Preheat overn 180C/350F/Gas mark 4 and line 2x 20 cm round cake tins with greaseproof paper.
- In a large mixing bowl whisk all of the ingredients together with an electric hand whisk until combined.
- Place the peach segments into the cake tins on the greaseproof paper – arrange into a pattern. I put most of the peaches in the tin that was going to make the top sponge. And leftover peaches I arranged in the other tin for the bottom sponge.
- Gently spoon the cake mixture on top of the peaches making sure you don’t move them too much to keep your pattern in place. I used a tablespoon to do this. Smooth the mixture so it evenly covers the peaches and tin. Do the same with the other tin making sure you have an even amount in each.
- Bake in the oven for 15 mins until golden. If they need longer cover in tin foil and pop back in for another 5 mins. Once cooked leave to cool on the side and then turn out onto a wire rack.
- Assemble the cake on a plate. Spoon the Greek yogurt onto your bottom sponge and spread evenly. Pop on the top sponge and press down firmly making sure the peaches are on the top side.
- Make the brandy icing glaze and drizzle over the cake before serving.
- Category: Baking