Tuesday, 23 July 2013
Blueberry, raspberry and peach almond cake
Nigel Slater's Midsummer Cake:
175g golden caster sugar
200g ripe peaches, chopped to chunks
2 large eggs
175g self-raising flour
100g ground almonds
1 tsp grated orange zest
a few drops of vanilla extract
Line a spring-form 20-cm tin with baking parchment.
Preheat oven to 170C.
Cream together butter and sugar. Beat in eggs one by one and add a spoonful of flour if it curdles.
Mix in the flour and almonds, then the zest and vanilla extract.
Stir through the peaches and berries.
Bake for 1 hour. Cool for 10 minutes in the tin and then cool further on a wire rack.
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