The cake is extremely moist and fluffy, with a hint of lemon and the succulence of peaches that add to the moistness of the sponge. On top of that, it's very easy to make. It’s great as a breakfast cake or served with coffee. Perfect for a summer day!
The recipe is taken from Feel Good Food magazine (summer, 2015).
Ingredients:
175 g softened butter
150 g caster sugar (golden caster is perfect)
1 sachet lemon zest or a fine zest of 1 fresh lemon
3 eggs
150 g flour
1 tsp baking powder
4 tbsp natural yogurt (lemon curd flavoured works great here)
3 peaches or nectarines, stoned and cut into wedges
few drops of Sicilian lemon flavouring (optional)
Method:
Heat the oven to 180 C (160 C fan).
Put the butter, sugar and lemon zest in a large bowl and whisk with an electric hand whisk for 5 minutes until the mixture is really light and creamy.
Beat in the eggs, one at a time.
Sift in the flour and the baking powder, then add the lemon essence and the yogurt.
Mix until just combined (don't overmix).
Spoon the mixture into a 23 cm round cake tin, roughly lined with baking parchment (I use silicone square 20x20 one).
Top with the peach wedges.
Bake for around 55 minutes until cooked and golden (check with a wooden toothpick).
Cool for 10 minutes, then take out of the tin and leave to cool on a wire rack.
Enjoy with a cup of tea or coffee (or some whipped cream if desired).
Bon Appetit!
