Peach drizzle cake
Here's a super easy and delicious peach drizzle cake recipe by Jack Monroe for Del Monte... With just six ingredients you'll be enjoying it in no time!
Brought to you by Jack Monroe for Del Monte
Here's a super easy and delicious peach drizzle cake recipe by Jack Monroe for Del Monte!
This peach drizzle cake recipe ticks all the boxes – quick to make, inexpensive and just six ingredients needed! Happy baking!
- If you would like a little more moisture on the cake, you can boil the juice down a little to make a syrup (add a few teaspoonfuls of sugar if you want it really sticky and sweet). Gently punch some holes in the top of the cake with a fork and drizzle the syrup over and allow it to sink in a little before topping with the icing drizzle.
- Leftovers will keep for up to four days in an airtight clean container in a cool dark place, or 4 months in the freezer. Best frozen in slices and defrosted whenever you fancy a quick treat!
- 1 can Del Monte® Peach Slices in Juice
- 250 g butter (softened) or baking spread
- 200 g finely ground white sugar
- 3 medium eggs
- 250 g self-raising flour or 250g plain flour plus 1 1/2 tbsp baking powder
- 100 g icing sugar
For the cake
Preheat the oven to 180 oC, Gas Mark 4. Lightly grease a large loaf tin.
Strain the can of Del Monte peaches, reserving the juice to use later on for the icing.
In a large mixing bowl, cream together the butter (or baking spread) and sugar. If using butter, dice it into 1cm cubes and leave them in a bowl at room temperature for 20-30 minutes to soften, or use the large hole side of a grater to grate it cold from the fridge. Mix well to form an even buttercream.
Break in one egg and mix well, using a fork to combine it with the buttercream mixture. Repeat the same process with the remaining two eggs.
Add the baking powder, a pinch of salt and then add in the flour a quarter at a time, mixing well to combine evenly each time before adding more.
Finally, add in the drained peaches and stir in. They will carry some residual juice that will pool at the edges of your batter, so mix this in well, but try not to break up the soft peach slices too much in the process.
When the batter is even and smooth, pour it into your prepared tin, jostling the peach slices so that they are evenly distributed throughout.
Bake in the centre of the oven for 50 minutes to an hour or until a knife inserted in the centre comes out almost clean (if the knife comes out with some batter attached, turn the oven down to 140 oC and check every 10 minutes until done).
Remove from the oven and loosen the edges of the loaf with a sharp knife or palette knife and let it stand for 30 minutes before removing from the tin and leaving to cool completely on a wire rack.
For the icing
Ensure the loaf has cooled enough before you start icing - you want to be able to touch it with your fingertips for a few seconds and not register that it’s warm. Sieve the icing sugar into a large mixing bowl and add 1 tbsp of the reserved peach juice. Mix well to make a smooth, thick icing. Drizzle the icing over the top and leave to set for 30 minutes.
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