This is the easiest cake to whip up as you don’t need to cream the butter and sugar. Moroccan Preserved Meyer Lemon Paste adds a slight tang and balances the sweetness, and the amount used could be increased according to personal taste. You also can substitute or use a combination of other fruits - fresh or frozen (e.g. apples, pears, apricots, strawberries or mixed berries). Optional to add glace or fresh ginger which goes nicely with Preserved Meyer lemon.
Prep: 10 minutes Cooking: 45 minutes Serves: 8
Need
2 cups peaches or pears, skin on (optional)
Juice of a lemon
1 cup self-raising flour
1/2 cup wholemeal flour (or use self-raising flour)
3/4 cup superfine sugar
¼ tsp baking soda
1 egg
¼ cup melted butter
1 tsp vanilla
1 tsp Moroccan Preserved Meyer lemon Paste, or to taste
¾ cup berries, fresh or frozen
2 TBS cinnamon sugar (or raw sugar mixed with ground cinnamon)
Do
Preheat oven to 350F and line the base and sides of an 8-inch springform tin. Thinly slice half the peaches and dice the other half (I leave the skin on, but it’s optional), toss in lemon juice to prevent browning and set aside.
Whisk the two flours and sugar together. In a jug or small bowl whisk the egg, melted butter and vanilla and pour it into the flour mixture and mix.
Fold the diced peaches through the cake mixture and gently press into the baking tin. Arrange the peach slices and blueberries over the top. Sprinkle with cinnamon sugar and bake for 45 minutes. Serve warm or cold with Greek yogurt, vanilla yogurt or ice cream. Wrap well and store in the fridge.
Notes
This cake also freezes well for 2 months.
If not using berries, add an extra 1/2 cup stone fruit
Recipe created by cookbook author and food consultant Brigid Treloar for If & When.
