From: Guiseppe's Easy Bakes
Ingredients
- Butter, for greasing
- 400g peaches, peeled and pitted (fresh or canned)
- 13g fresh mint sprigs
- 4 medium eggs
- 240g caster sugar
- 1 1/3 tsp vanilla paste
- 1/8 tsp salt
- 133g vegetable oil
- 333g plain flour or soft wheat flour
- 4 tsp baking powder
- Peach jam (preserve), for brushing
Instructions
Makes two 1 liter bread loaf tins.
- Set the shelf in the lowest position in the oven and preheat it to 180C/350F/gas mark 4. Grease the tins and line with baking paper.
- Roughly chop 200g of the peaches, reserving the rest. Put the chopped pieces in a bowl or food processor, add the mint leaves, then blitz to a pulp and set aside.
- Put the eggs, sugar, vanilla and salt in a bowl large enough for all the ingredients. Whisk the mixture at high speed with a handheld whisk (or use a stand mixer) until the sugar is completely dissolved and the mixture looks pale and frothy. It will take around 3-4 minutes.
- With the whisk still going, slowly trickle the oil in the bowl, and whisk for a further minute. Add the peach pulp and whisk again to incorporate it. Sift the flour and baking powder into the bowl and whisk one more time at minimum speed until smooth and homogeneous.
- Dice the remaining peaches in 1cm cubes, add half to the batter and fold them in with a silicone spatula. Pour the batter into the tins, then scatter the remaining diced peaches over the top.
- Bake for 44-46 minutes, or until a skewer inserted in the deepest part comes out clean (ML: probably need slightly longer).
- Leave the cake in the tin until completely cool, then transfer it to a serving plate. Warm the jam for about a minute in a microwave oven, then brush it over the top of the cake.
- Keeps for 3-4 days under a cake dome.