Perfectly Peachy Cake
15 minutes preparation - 50 minutes cooking
Drain the Del Monte® Peaches in juice in a sieve. Put them in a bowl with the cherry brandy and lemon juice and put to one side for an hour so the flavours can infuse.
Preheat the oven to 220°C/425°F/Gas Mark 7 and grease a springform cake tin.
Beat the butter until fluffy. Add a pinch of salt and the lemon zest to the butter, then gradually add the sugar and eggs.
Mix the flour with the baking powder, fold into the butter mixture, then pour on the lemon juice and cherry brandy mixture (but leave the Del Monte® Peaches in juice aside for a while longer). Mix well.
Spoon the cake mixture into the prepared tin. Now take the Del Monte® Peaches in Juice and spread them over the cake mix. Bake in the oven for 40 to 50 minutes.
Remove from the oven and leave to cool. Dust the cooled cake with icing sugar or cinnamon (or both!) to serve.
- 2 tins Del Monte® Peach Slices in Juice
- 2 tbsp cherry brandy
- 4 tbsp Del Monte® lemon juice
- 100g butter
- Pinch of salt
- 1 lemon, zest only
- 100g caster sugar
- 2 eggs
- 250g plain flour
- 1 tsp baking powder
- Icing sugar or cinnamon, to dust