Find your recipes and restaurants here
 
 

Peach and coconut cake with afternoon tea


Peach and coconut cake with afternoon tea

Ingredients 22
Servings makes 1 medium cake
Time 30 MIN

Ingredients

  • PEACHES
  • 100
    g
    dried peaches, sliced
  • 250
    ml
    orange juice
  • 1
    orange, grated zest
  • 25
    ml
    honey or brown sugar
  • CAKE
  • 125
    g
    butter
  • 100
    ml
    brown sugar
  • 3
    eggs
  • 125
    ml
    cake flour
  • 15
    ml
    baking powder
  • 2,5
    ml
    salt
  • 125
    ml
    finely ground almonds
  • 375
    ml
    desiccated coconut
  • a few drops of almond essence (optional)
  • SYRUP
  • 45-60
    ml
    sugar or honey
  • 180
    ml
    orange juice
  • 8-10
    dried peaches
  • TO FINISH
  • 230
    g
    cream cheese
  • 30-45
    ml
    icing sugar
 

Method

35 MIN
 

Preheat the oven to 180°C. Grease a 22cm bundt tin with nonstick spray and dust with flour.

1. Peaches: Boil the peaches, orange juice, zest and honey or brown sugar in a pot until the peaches are soft but not mushy and most of the liquid has been reduced.

2. Cake: Cream the butter and sugar until fluffy, add the eggs and beat well.

3. Sift the dry ingredients together, then add the almonds and desiccated coconut. Mix into the butter mixture, alternately with the peach mixture. Add the almond essence (if using) and transfer to the bundt tin.

4. Bake for 35 minutes or until done – a skewer inserted in the middle of the cake should come out clean.

5. Syrup: Boil all the ingredients together for 5 minutes. Set the peaches aside and drizzle the syrup over the hot cake. Let it cool in the pan then carefully transfer to a serving plate.

6. To finish: Mix the cream cheese and icing sugar. Arrange the reserved peaches on the cake and top with dollops of the sweetened cream cheese.

 

Read more on: desserts and cakes
 

NEXT ON FOOD24X

Carrot cake flapjacks

2019-04-05 15:48
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.