Peach and Saffron Cake
Ingredients
- 50 g (2oz) butter
- 175 g (6oz) caster sugar
- 4 fresh peaches, quartered and stones removed, or 1 x 410g tin of sliced peaches
- 200 g (7oz) plain flour
- 1 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 1⁄4 tsp salt
- 2 eggs
- 200 ml (7fl oz) buttermilk
- 75 ml (3fl oz) sunflower oil
- large pinch of saffron
- greek yoghurt or softly whipped cream, to serve
- 26 cm (101⁄2 in) diameter ovenproof frying pan
Method
- Preheat the oven to
180°C (350°F/Gas 4). Place the butter in the frying pan and melt over a
medium heat, then sprinkle over 50g (2oz) of the sugar and cook for 3
minutes or until light golden, stirring regularly.
- Remove from the heat
and add the peaches in a single layer, cut side down. Sift the flour,
baking powder, bicarbonate of soda and salt into a large bowl, add the
remaining caster sugar and mix together.
- In a separate bowl,
whisk together the eggs, buttermilk, sunflower oil and saffron. Make a
well in the centre of the dry ingredients, then pour in the buttermilk
mixture and whisk together to form a very soft batter.
- Pour the batter evenly
over the peaches, taking care not to disturb them in the pan, then
place in the oven and bake for 30–35 minutes or until slightly springy
in the middle and a skewer inserted into the centre of the cake comes
out clean.
- Allow to cool for just
5 minutes before turning out by placing an inverted serving plate over
the top of the pan and turning the pan and plate over together in one
quick movement.
- Serve warm or at room temperature with Greek yoghurt or softly whipped cream.
