Food_Heaven_-_October_2019

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WE LOVE... COCA-COLA CAKE pg30 // CHERRY CAKE pg33 //BISCUIT & COFFEE CAKE pg35

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Blueberry and

peach cake

SERVES 6-8

150g (5½oz) baking spread or

unsalted butter, softened (plus

50g (1¾oz) softened unsalted butter

for frosting and extra for greasing)

100g (3½oz) caster sugar

4 tbsp thick peach purée or blitzed

tinned or fresh peeled peach (or just

use 50g (1¾oz) extra caster sugar)

2 Clarence Court Braddock Whites

150g (5½oz) self-raising flour, sieved

a pinch of salt

50g (1¾oz) ground almonds

1 sprig of rosemary, finely chopped,

plus extra sprigs for serving

1 tsp baking powder

1 tsp vanilla extract

4 tbsp natural or peach yoghurt

2 x 120g (4oz) blueberry punnets

250g (9oz) icing sugar, sifted, plus

extra for dusting

250g (9oz) full-fat cream cheese

1 whole peach

1 Preheat the oven to 160°C/Gas Mark 3.

2 Grease and line the base and sides of a

20cm (8in) deep round cake tin. (We like

using the ‘push pan’ from Lakeland as it

gives a clean lined sponge.)

3 Place the spread or butter in a large

mixing bowl and add the sugar. Cream

together well in a mixer, or with a wooden

spoon until soft and fluffy. Crack the eggs

into a jug and whisk with the peach purée.

Stir in a little at a time until incorporated. Mix

the flour, salt, ground almonds, chopped

rosemar y and baking powder in a mixing

bowl. Fold into the butter and egg mix, then

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 29

stir in the vanilla extract and yoghurt.

Scat ter in half of one punnet of blueberries

into the prepared tin, followed by half the

sponge mixture. Top with the remaining

half punnet of blueberries and finish with

the rest of the cake mix. Place the cake in

the oven and bake for 45-50 minutes until

golden and risen, or a skewer poked into

the middle comes out clean. Remove the

cake from the oven and place on a cooling

rack for about 40 minutes. Carefully release

the cake from the tin and allow it rest on the

cooling rack until totally cool.

4 Place the icing sugar and 50g (1¾oz)

sof tened but ter in a mixing bowl and mix

well until soft and fluffy. Mix in the cream

cheese until you have a whipped, stable

frosting. Transfer to a small bowl and pop in

the fridge to chill while the cake cools.

5 When ready to assemble, place the

sponge on a serving plate or board.

De-stone and slice the whole peach into

thin slices. Spread the frosting over the top,

then scatter over the remaining blueberries

and peach slices. Sprinkle over a few

rosemar y leaves and dust over a lit tle icing

sugar. Serve with a fresh, crisp

sparkling wine.

Recipe and image by Clarence Court Eggs

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