Sunday, July 6, 2008

Peach and Custard Cake

This easy, eat-anytime fresh peach and custard cake becomes a delicious dessert when served with whipped cream. Recipe serves 6.


1/3 cup custard powder
1 cup brown sugar, firmly packed
1 cup milk
2 teaspoons butter
1 egg
4 ounces (125 g) butter, extra
2/3 cup caster sugar
2 eggs, extra
2 cups self-rising (raising) flour
2/3 cup milk
1 pound (500 g) peaches, peeled


1. Combine custard powder and brown sugar in saucepan, gradually stir in milk, cook, stirring, until mixture boils and thickens. Stir in butter and egg, cool to room temperature.
2. Cream softened extra butter and caster sugar until light and fluffy, beat in extra eggs one at a time. Stir in sifted flour alternately with milk.
3. Spread half the cake mixture over base of greased and lined deep 8 inch (20 cm) square cake pan. Spread evenly with custard, top with sliced peaches, spread evenly with remaining cake mixture. Bake in moderate oven 50 minutes, reduce to slow, cook a further 30 minutes.
4. Cool to room temperature in pan before turning onto wire rack. Dust with sifted icing sugar.

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