Fresh peacherine cake
( SERVES 10 )
A buttery cake with a golden crust. Delicious eaten warm or cold.
Peacherines (also peacharines) are a peach/nectarine cross and available from mid-February. They have a soft, thin skin similar to the apricot. They are clingstone or semi-clingstone so you will need to cut around the stone.
TIP: For the best tasting cake use self-raising flour from a freshly opened packet, and if the mixture begins to curdle after adding the last egg then add 1-2 tablespoons of the measured flour to prevent further curdling.
- Heat the oven to 180C. Line the base of a 23cm spring form round tin. Grease and flour the sides, tapping out excess flour.
- Cut thick slices from each peacherine, cutting towards the stone. Place the peacherine slices in a bowl, add half of the caster sugar and gently toss. Set aside.
- Beat the butter and remaining caster sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
- Stir in the orange zest and vanilla.
- Sift over the flour and baking powder and gently fold into the butter mixture with the milk.
- Place in the prepared tin and top with the peacherines, scattering over in a single layer. Place in the oven and bake for 45-50 minutes until firm to the touch. Leave in the tin to settle for about 10 minutes before removing from the tin.
- Serve slices of cake on its own or with vanilla yoghurt.