CookEat Recipe
Peach and Lemon Cake with Mint
Peach, peeled lemon flesh and sliced mint fill a moist vanilla cake. Baking powder is folded in with the flour, and the shallow bake is served after a rest in its tin.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice. Remove the peach stone and cut the flesh into 5 mm dice. Rinse and finely slice the mint leaves.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 60 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 1.5 tsp vanilla. Use vanilla extract.
Step 4
Fold in 250 g lemon, 180 g peach, 8 g mint.
Step 5
Combine 180 g all purpose flour, 1.5 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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