Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Canned peaches cake
Serves 8
Easy
Prep:
Cook:
plus cooling
Serve with plenty of hot custard for a twist on peaches and cream. This is a great ‘cut-and-come-again’ cake, as the oil keeps the sponge tender
Skip to ingredients
- 200ml vegetable oilplus extra for the tin
- 420g can peaches in fruit juicedrained and juice reserved (about 270g drained weight)
- 150g caster sugarplus 2 tbsp
- 2 tsp vanilla extract
- 1 lemonzested and juiced
- 100g Greek yogurt
- 2 eggs
- 250g self-raising flour
Nutrition: Per serving
- kcal485
- fat27g
- saturates3g
- carbs53g
- sugars29g
- fibre2g
- protein6g
- salt0.35g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil a deep 20cm cake tin. Put half the peaches in the bowl of a mini food processor or blender, and blitz until smooth. Set aside. Reserve the remaining peaches for decorating the top.
step 2
Put the oil, 150g caster sugar, vanilla, lemon zest, yogurt, eggs and puréed peaches in a large bowl, and whisk until smooth. Sift over the flour and a pinch of salt, and fold to combine. Pour the mixture into the tin and arrange the reserved peaches on top.
step 3
Bake for 1 hr until the cake is golden, risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 20 mins, then remove to a wire rack and leave to cool completely. Will keep in an airtight container for up to a week.
step 4
While the cake bakes, pour the reserved peach juice, the 2 tbsp caster sugar and lemon juice into a small saucepan set over a medium heat and cook, stirring often until the syrup has reduced by half, about 5 mins. Pour into a bowl and cool slightly before brushing over the still-warm cake. As the cake cools, continue brushing over layers of the peach syrup until it has all been used. When the cake has cooled fully, slice into thick wedges and serve with custard, cream or ice cream, if you like.
