PEACHES AND CREAM SYRUP CAKE

Few pairings scream summer louder than peaches and cream. This incarnation comes via a syrupy bundt cake served up at Sydney fashionista Pip Edwards luxe birthday lunch.

INGREDIENTS

• 700g canned peaches in syrup (400g drained weight)
• 200g unsalted butter, softened
• 1 cup (220g) caster sugar
• 1 tsp vanilla bean paste
• 4 eggs
• 2 cups (200g) almond meal
• 11/2 cups (225g) plain flour, sifted
• 11/2 tsp baking powder, sifted
• 1/2 tsp bicarbonate of soda, sifted
• 1 cup (250ml) buttermilk
• Double cream, to serve

Peach syrup

• Reserved peach juice from cans
• 1/4 cup (55g) caster sugar
• 1 tsp vanilla bean paste

Peach icing

• 1 cup (120g) pure icing sugar, sifted
• 1 tsp vanilla bean paste
• 11/2 tbs peach syrup

• METHOD

  • 1
    Preheat oven to 160°C. Grease a 26cm bundt pan. Drain peaches, reserving syrup. Whiz the peaches in a food processor to a smooth puree.
  • 2
    Using a stand mixer, beat butter, vanilla and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine the almond meal, our, baking powder and bicarb soda in a bowl.
  • 3
    With the motor running on low speed, add dry ingredients and buttermilk in 2 batches, then stir through the peach puree until well combined.
  • 4
    Spoon into the prepared pan, smoothing the surface with a spoon. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 1 hour, then invert onto a wire rack. Set the wire rack over a baking tray.
  • 5
    For the peach syrup, place reserved syrup, sugar and vanilla in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove 11/2 tbs syrup for the icing and set aside, then drizzle remaining syrup over the warm cake.
  • 6
    Set aside to absorb and cool.
  • 7
    Combine all icing ingredients in a bowl, then drizzle over cooled cake.
  • 8
    Serve immediately with double cream.