Makes 4
These little cakes are very light and moist. Simple enough to make for the kids for afternoon tea, but beautiful enough for a post dinner dessert.
What's in it?
400g tinned peaches in natural juice, drained
40g unsalted butter, cubed
60g caster sugar
90g reduced fat buttermilk
1 egg
1/2tsp vanilla bean paste
100g self-raising flour
How do I make them?
1. Preheat oven to 200°C (electric) or 180°C (fan-forced). Lightly spray four 1 cup ramekins or moulds with oil. Line bases with cut baking paper. Arrange 2 to 3 peach slices on base of moulds.
2. Place remaining peaches in mixing bowl and chop for 3sec / speed 5. Set aside.
3. Place butter in mixing bowl and melt for 1min / 60°C / speed 1. Add sugar, buttermilk, egg and vanilla bean paste and mix for 20sec / speed 4.
4. Add flour and reserved peaches and mix for 10sec / reverse / speed 3. Scrape down sides of bowl and then mix for a further 10sec / reverse / speed 3.
5. Spoon batter evenly into moulds and smooth top. Bake in oven for 20 to 25 minutes, or until a skewer inserted into one of the cakes comes out clean.
6. Run a knife around the edge of each mould to loosen each cake, then turn out onto serving plates. Serve warm, dusted with icing sugar, alongside a dollop of thick vanilla yoghurt or icecream.
6 ProPoints per serve.
Notes:
Any type of tinned or fresh fruit could be substituted for tinned peaches in this recipes. Try halved strawberries, tinned apricots or sliced mango.
No comments:
Post a Comment