have been scraped,
cut vanilla pods into
very thin strips, roll in
caster sugar and leave
to dry until firm.
Halve the vanilla pods lengthways and scrape
the seeds, then mix the custard powder, sugar,
vanilla seeds and 2 tbsp milk. Boil remaining milk,
then whisk into the custard. return the custard
to the cleaned pan and bring to the boil, stirring
until thick. Strain the custard through a sieve into
a bowl, cover and leave to cool. chill to set.
For the sponge, heat oven to 180c/fan 160c/
gas 4. Butter and line the base of an 18cm
sandwich cake tin. Put all the ingredients, except
the milk and lemon curd, in a food processor and
blitz until smooth. Add enough milk for a soft
dropping consistency. Spoon the sponge mix into
the tin, level the top and bake for about 25 mins
until just firm. cool on a wire rack, then split the
cake across the middle into two discs. Spread one
disc with the lemon curd and sandwich together.
Sprinkle the peaches with the caster sugar in a
frying pan and cook over a moderate heat. After
1 min, pour the wine over. Continue to simmer for
2-3 mins. remove the fruits, and reduce the liquor
to a syrup. can be prepared several hrs ahead.
Now Finish it in style
Cut the sponge into 6 wedges, then slice each
wedge into 3. For each serving, place 3 sponge
slices in a wide shallow bowl.
Top with peach slices, drizzle with syrup and
finish with vanilla custard and cream, and a
sugared vanilla stick (see Gary’s tip, right).