This is a delicious, comforting dessert, perfect for really any time of year. It starts with a layer of peaches, followed by a delicious sponge cake, topped with crumble and then you can pour some hot custard over it or dollop on some ice cream. It's so so moreish and you'll definitely be going back for more! We consider it ultimate comfort food and enjoy it on cosy rainy days. So without further ado, let's get on with the recipe!
Happy Baking!
The Chai Home 😋
INGREDIENTS
Approx 15 servings
450g of canned peaches (drained and halved)
For the cake batter
200g of butter (room temperature)
200g of caster sugar
4x eggs
175g of self-raising flour
175g of almond flour
1x capful of vanilla extract
3x tbsp of milk
pinch of salt
For the crumble
50g of butter (cold and cubed)
100g of plain flour
2x tbsp of demerara sugar
METHOD
For the cake batter
Preheat the oven to 190C and line a 32 x 25cm oven dish.
Start by creaming together the butter and the sugar in a mixing bowl until fluffy.
Then add the eggs and vanilla and beat until smooth.
Add the flours and salt and beat until it forms a smooth batter.
Using a spatula scrape down the sides of the mixing bowl, add the milk and beat again until fully combined.
Line the base of your oven dish with your peaches and set aside while you make the crumble.
For the crumble
In a large mixing bowl add the cubed butter and flour and rub together with your fingertips until it forms a breadcrumb consistency.
Transfer the cake batter to your oven dish and evenly smooth it over the peaches.
Sprinkle your crumble mixture evenly over the cake batter and top with a sprinkling of the demerara sugar.
Place on the top shelf of the oven and bake for 40 minutes.
We serve ours hot from the oven with a big dollop of vanilla ice cream, but like we already mentioned you could also use hot golden custard.
Serve and enjoy!
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