Another instalment in the Use Your Loaf recipe collection. Celebrating all that is good and versatile about the beloved Loaf Tin. This is one of my nicest bakes – I am so pleased every time it turns out. Particularly, as peaches sometimes have a tendency to make a cake a little soggy. The secret of this one is to keep cooking on 170C for longer than you think it needs. The temperature isn’t high enough to make it turn too dark – I particularly like the summery colour of this cake.
I used tinned peaches in this particular bake but fresh peaches work equally well. The honest truth is, that I’m still not feeling 100% so didn’t haven’t the energy to go shopping for fresh.
Peach & Almond Loaf Cake
|Prep time||10 minutes|
|Cook time||55 minutes|
|Total time||1 hours, 5 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold|
- 150g Caster Sugar
- 150g Butter
- 2 Eggs
- 1/2 teaspoon Almond Extract
- 30ml Milk
- 250g Self Raising Flour
- 50g Flaked Almonds
- 1 Small Tin Peaches (approx 200g) or 2 small fresh peaches
|Preheat the oven to 170C and line a Loaf Tin - I use disposable loaf tin liners from Lakeland - They are fab!|
|Using an electric whisk on a medium speed, cream together the sugar and butter until pale and smooth (about 2 mins)|
|Add the eggs, one at a time, continually whisking and using a spatula to clean down the sides of the bowl so thoroughly mixed. Add the Almond Extract.|
|Reduce the speed to low and add the milk and flour alternately, a little at a time.|
|Chope the peaches into 1cm chunks and drain well - You might want to place in some kitchen roll to drain off the excess syrup/juice if using tinned peaches.|
|Mix through the flaked almonds and pour into the loaf tin|
|Cook for 45-55 minutes until a skewer comes out completely clean. I then leave the cake cooking for a further 5 minutes to make sure the inside is thoroughly cooked - This recipe can take it.|
|Serve with raspberry ripple ice-cream and a sunny afternoon!|
Wonderful to see so many regular people taking part in last week’s Bake of the Week: Passion Fruit Poke Cupcakes definitely got people talking!
I met the lovely Eileen from ET Speaks From Home this week and can confirm that she is just as fab in real life as my friend in the computer! She has provided some delicious Scones this week.
I love the thought of making my own pitta breads – Eileen also shared her post on when she made hers. She makes it look sooo easy!
Another friend, Claire shared with us these divine Rose & Raspberry Brownies – How luxurious do they look?
There was more brownie love in the form of Chocolate Hot Cross Bun Brownies – a genius combination from Mummy Mishaps
There was more luxury in the form of a Malteaser Chocolate Malt Cake from Hijacked By Twins. This looks so rich!
And an incredible Eggless Chocolate Cake that cost only 90 pence from Searching for Spice – Not that’s economical!
I’m a sucker for anything rainbow and completely love these rainbow cupcakes from Mummy Makes Cakes – Both sponge and frosting!
I really love the pattern that the oranges make in Madhouse Family Reviews Orange, Polenta & Olive Oil Cake – I feel an upside down cake coming to the Costello house very soon!
Massive thank you to everyone who entered last week – The new Bake of the Week link up is now OPEN! I’m extending the closing date until Tuesday 27th May due to the late start and the bank holiday. Don’t forget to spread the word and lets see what everyone bakes up over the weekend.
Here’s the badge to place on your post – tell the world you are part of the Bake of the Week Team!
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I’m entering this recipe into A Mummy Too’s Recipe of the Week