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the goods 4oz / 125g butter 1 1/2 cups superfine / castor sugar 3 eggs, separated 1 teaspoon vanilla 1/3 cup plain yoghurt 1 1/2 cups self raising flour 2 peaches 1/2 cup blueberries 2/3 cup brown sugar 1/2 cup coconut 1/2 cup plain flour, plus 1 tablespoon 1/2 cup oats 2 teaspoons cinnamon pinch nutmeg 2oz butter, softened time: active 20 minutes, total 1 hr you will need:
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peach and blueberry streusel cake this is a great summer cake when the fruit is at its peak. make it the night before and serve it with damn fine coffee for breakfast pre-heat oven to 400f / 180c cream: softened butter and superfine sugar until fluffy and pale beat: in egg yolks one at a time. add vanilla, then yoghurt and, lastly, self raising flour beat: egg whites in a separate bowl until peaks hold form, then fold into cake batter slice: peaches into halves, remove stones, then slice each half into quarters. toss peach slices and blueberries into a plastic bag with a tablespoon of plain flour; this dusting of flour keeps them from sinking to the bottom of the cake pour: cake batter into a buttered & floured 9 inch springform pan. add fruit to the top and poke the peaches into the batter a little mix: all remaining ingredients by hand in a small bowl. this mix should hold its form when squeezed. crumble it on top of the fruit and cake batter bake: at 400 for 10 minutes, reduce heat to 375 and cook another 30 minutes. cake is cooked when it feels firm in the centre cool: cake in the pan for 5 minutes, then release the side spring on the pan the yoghurt and the beaten egg whites give this cake a velvety ...almost custardy...moistness that complements the peaches perfectly
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