Peach & Kiwi Spring Cake
• Butter, 100 g
• Sugar, 100 g
• 4 eggs
• Flour, 140 g
• Baking powder, 2 tbs
• Lemon zest
• Sugar, 4 tbs (for garnish)
• Flour, 2 tbs (for garnish)
• Milk, 300 ml (for garnish)
• Butter, 1 tbs (for garnish)
• Del Monte Peach Halves in Juice (for garnish)
• Del Monte Kiwis (for garnish)
1)Butter the pan, sprinkle it with flour and put it in the fridge. 2)Melt the butter in a bain-marie and then work it with the sugar, lemon zest, then add one egg at a time. Then using the strainer, drizzle the flour on it and mix it. 3)Add a little milk and stir everything. 4)Pour everything into the cold pan and adjust with spoon. 5)Bake in preheated oven at 170° for 20/25 minutes. Once baked, turn it upside down, let it cool and stuff it. 6)For the filling: work 2 eggs with 3 tablespoons of sugar, add two tablespoons of flour, and a piece of lemon peel in the milk that you will heat in a jug. 7)Finally, once stirred, incorporated in the cream, simmer for a few minutes, add butter flakes and then let it stand covered stirring occasionally. 8)Stuff the cake and garnish with Del Monte Peaches and Kiwis.
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This recipe is based on the findings of a poll conducted by You Gov and commissioned by Del Monte in October 2021, to establish the formula for the Perfect British Trifle. Please feel free to ask the Pier team for the full research results should you be keen to see them - firstname.lastname@example.org.
This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.