Peach and White Chocolate Cake

Name: Peach and White Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 40 g (3 tbsp) unsalted butter; 50 g (½ cup) white chocolate(I used Green & Blacks); 3 peaches (I used two peaches and a nectarine for the top); 2 large eggs (I used duck eggs); 200 g (1 cup) light muscovado sugar; 1 tsp vanilla extract; ¼ tsp almond extract; 300 g (2 cups) flour – half wholemeal spelt, half white; 2 tsp baking powder; 1 tsp cinnamon (optional); ½ tsp allspice (optional); ¼ tsp salt; 240 ml (1 cup) milk; a few almond flakes to scatter on top

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Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 16

Cost: $2.84 /serving

Author : Choclette @ Tin and Thyme

cake peaches traybake

Instructions

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Step 1

Melt the butter and white chocolate in a small pan over a low heat. Set aside to cool a little.

Step 2

Stone and sliced the peaches, put one aside for the top.

Step 3

Whisk the eggs and sugar together with electric beaters until thick and pale.

Step 4

Add the vanilla and almond extracts and whisk for a little longer.

Step 5

Sieve in the dry ingredients and fold into the mixture as gently as possible.

Step 6

As gently as possible, stir in the milk, bit by bit, followed by the butter & chocolate, followed by the peach slices.

Step 7

Spoon into a 9″ sq (23 cm) cake mould, or lined tin.

Step 8

Placed the reserved peach slices on top and scatter with a spoonful of flaked almonds.

Step 9

Bake at 180℃ (350℉, Gas for 35 minutes until well risen, golden and firm on top.

Step 10

Leave to cool in the tin then cut into 16 squares.

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