PEACH DRIZZLE CAKE
Recipe posted and photo: Zelda Ellis
- 90 ml golden syrup
- 2 tins peaches (I use one big tin)
- 150 g (165 ml) butter, melted
- 150 g (190 ml) caster sugar
- 2 large eggs
- 125 ml buttermilk
- 5 ml vanilla essence
- 1 ml bicarbonate of soda
- 175 g (310 ml) self raising flour
- Preheat oven to 180°C and grease and line a 22 cm cake tin.
- Drizzle 30 ml syrup over the base and lay peach slices on top.
- Pour the butter into a large mixing bowl and whisk in the sugar.
- Add the eggs and whisk well. Stir in the buttermilk, vanilla essence and bicarb.
- Sift in the flour and stir until well combined.
- Pour mixture over the peaches and bake for 45 minutes.
- Allow to cool for a few minutes before carefully turning out onto a serving platter.
- Pour the remaining syrup over and serve with custard or ice cream. (I serve it with custard)
