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Peaches 'n' Cream

  • Luscious fruity layers

  • Instead of peaches, try something a little exotic like sliced mango, or kiwi fruit. Fresh strawberries are also delicious

  • Serves:8


    very little butter 8oz/250g plain flour
    pinch salt
    6 eggs
    8 oz/225g caster sugar
    grated rind of lemon
    2 whole tinned or ripe fresh peaches, peeled and sliced
    pint/300ml whipped cream
    6oz/175g softened unsalted butter
    12oz/350g icing sugar sieved
    1-2 tsp/5-10ml lemon juice
    3oz/75g flaked almonds toasted
    few sprigs of mint or pieces of angelica, to decorate


    Preheat oven to Mark 4/ 350'F/180'C. Brush the cake tin lightly with melted butter
    Pour a little flour into tin. Knock sides with your hand, turning as you do, until tin is lightly coated. tip out excess flour. Sieve rest of flour into a bowl with salt
    Fill a large bowl with boiling water sit another bowl on top, so that it rests above water without actually touching it whisk the eggs and sugar in the bowl over the hot water, It best to use an electric whisk to do this as it will be quicker, When mixture is pale ar creamy and the beater leave a trail in the mixture then it's ready. It will take about 7 minutes
    Carefully fold flour and lemon rind into egg mixure, mixing thoroughly but gently. Spoon the top an bake for about 45 minutes until just firm to the touch
    Cool slightly, then turn sponge out of the tin onto a wire rack Leave until sponge has really cooled, then chill in the fridge while preparing the filling and coating this will make th sponge easier to slice
    Drain syrup from tinne peaches slice the peaches lengthways whip the cream stiffly and set some aside for decoration
    beat butter and icing sugar together with 1-2 tbsp/15-30ml of hot water, Add lemon juice and beat until mixture is stiff and glossy, chill
    lie sponge on its side and cut into three even sized slices
    spread bottom layer with half the cream and top with a third of the peaches place middle sponge on top and repeat filling cover with top sponge
    spread buttercream over top and sides place the almonds on a baking sheet or large plate, and using a flat bladed knife, lift the almonds and lightly push them into the sides of the cake,if they don't stick at once keep adding more then carefully brush off the excess
    Decorate the top of cake with several slices of peaches, and a whirl of cream in the centre sprigs of mint or small pieces ot angelica can also be used

  • Tips for perfect sponges
  • For an extra special gateau, reserve juice from the tinned peaches.Chill and add 2 tbsp/30ml of Cointreau or brandy to it, soak sponge slices with this mixture after they're been cut Lift sponges carefully when layering, as they will break easily when slightly wet

  • You can make the sponge well in advance, wrap it in grease proof paper and then in a polythene bag,place in the freezer , allow sponge to defrost, then fill and cover as in recipe, this will save you a lot of time.

  • Don't take any short cuts by not sieving the flour, the flour is sifted to aerate and remove any lumps and so ensures a smooth mixture

  • Butterscotch cream

  • Instead of using plain cream, why not try this butterscotch cream

  • Ingredients

    1 tbsp/15ml golden syrup
    1 oz/25g. butter
    2oz/50g. light brown sugar
    pint/300ml double cream


    Place syrup, butter and sugar in pan and heat gently until melted, Add 3 tbsp/45 ml of cream and bring to th boil
    Place the pan in a bowl of cold water to cool, stirring constantly. Whip the remaining cream until stiff, the carefully fold in the butterscotch sauce: do not whisk the mixture.
    When assembling th cake, the steps are exactIy the same, just replace the cream with the above recipe

    Perfect to make and freeze for weekend guests. Store wrapped in foil for maximum freshness