I absolutely love having a Sunday off – although it’s a bit of a countdown to going back to work the next day, there’s something about the unwritten rules of a Sunday which I love to comply with as it makes it so much more relaxing before the Monday grind. We work every other Sunday so the ones we have off are even more precious now. We always have a lazy pyjama morning, we always make a roast, and we nearly always watch a crappy film in the afternoon.
When i was younger it was also a tradition to make a Victoria Sponge cake most weekends for tea in the evening, and take the rest to my Nans house the next night for tea. I haven’t baked a cake in a REALLY long time, so this weekend I took it upon myself to dig out my apron and find a recipe.
There’s been a tin of peaches in my cupboard for absolutely ages, so I put it to good use and made this yummy cake.
You will need:
- 1 tin of sliced peaches
- 60g butter
- 65g Brown sugar
- 160g plain flour
- 1 1/4 tsp baking powder
- A pinch of salt
- 120g of butter
- 90g caster sugar
- 1 egg
- 120ml milk
- Pop the 60g of butter into a cake tin in the oven at 180 degrees until it melts, minding it doesn’t burn. Take out of the oven and add the Brown sugar, stirring until it looks like caramel and is evenly spread on the tin base. Lay the sliced peaches around the tin. Sprinkle a cinnamon across the peaches to your own taste.
- Combine the egg, flour, caster sugar, baking powder, salt, 120g of butter and milk in a mixing bowl and whisk thoroughly.
- Pour over the peaches and pop in the oven for about 45 minutes or until a knife comes out clean when inserted in the centre.
- Allow to cool a little in the tin, then loosen the edge with a knife, place a plate on top of the tin and flip upsidedown.
- Serve with vanilla icecream
Perfect after a Sunday roast on a rainy – the sponge is light and the peaches are delicious warm with the melting icecream!