Glazed Peach Cake
Ready In: 45 mins
Serves: 8
Ingredients
Directions
- Pre-heat oven to 180 degrees Celsius,.
- Grease and flour shallow quiche tin with removable bottom.
- Peel and slice peaches and keep irregular chunks.
- Combine 1/4 cup sugar and cinnamon.
- Pour water and brandy into saucepan.
- Layer peach slices in saucepan.
- In between each layer sprinkle sugar and cinnamon mixture, then squeeze lemon juice over top.
- Pour remaining sugar/cinnamon mixture into saucepan.
- Bring to the boil then cover and simmer until peaches are soft, but not mushy.
- Remove from heat and allow to cool to room temperature.
- Cake:
- Combine sugar, flour, half of butter, loose peach chunks and milk into a bowl and mix until a smooth batter forms.
- Pour into quiche tin.
- Arrange peach slices to cover entire cake slightly overlapping each other.
- Mix softened remaining butter with egg white.
- Brush onto peaches and sprinkle with a little sugar and cinnamon.
- Bake for 20-25 minutes.
- Remove and allow to cool for 5 minutes before removing from tin.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off