3peachesI used two peaches and a nectarine for the top
2large eggsI used duck eggs
200glight muscovado sugar(1 cup)
1tspvanilla extract
¼tspalmond extract
300gflour(2 cups) half wholemeal spelt, half white
2tspbaking powder
1tspground cinnamon(optional)
½tspground allspice(optional)
¼tspsalt
240mlmilk(1 cup)
10gflaked almondsto scatter on top
Instructions
Melt the butter and white chocolate in a small pan over a low heat. Set aside to cool a little.
40 g unsalted butter, 50 g white chocolate
Stone and sliced the peaches, put one aside for the top.
3 peaches
Whisk the eggs and sugar together with electric beaters until thick and pale.
2 large eggs, 200 g light muscovado sugar
Add the vanilla and almond extracts and whisk for a little longer.
1 tsp vanilla extract, ¼ tsp almond extract
Sieve in the dry ingredients and fold into the mixture as gently as possible.
300 g flour, 2 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground allspice, ¼ tsp salt
As gently as possible, stir in the milk, bit by bit, followed by the butter & chocolate, followed by the peach slices.
240 ml milk
Spoon into a 9″ sq (23 cm) cake mould, or lined tin.
Placed the reserved peach slices on top and scatter with a spoonful of flaked almonds.
10 g flaked almonds
Bake at 180℃ (350℉, Gas 4) for 35 minutes until well risen, golden and firm on top.
Leave to cool in the tin then cut into 16 squares.
Notes
The cake is really good with the added spices, but in the middle of summer, the softer flavours of peach and vanilla might seem more appropriate.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.