PEACH DRIZZLE CAKE
- 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 bicarb
- 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)
Photo: Zelda Ellis
