So.. you may have realized that peach, like rhubarb is one of my ultimate FAVOURITE fruits – particularly to bake with. I love the way the flavour goes all sweet when baked – it reminds me of school desserts. Don’t worry, I loved my school dinners. The cooks were ACTUALLY called Mrs Cook and Ms. Pie… I know whenever I tell people this, they laugh and say… “you were in primary school and you were gullible.” true, but I still don’t think it was a lie. WHY would they lie about it, just WHY? I still hope and pray that it was one of those rare but amazing comic coincidences that are just awesome. Or maybe their names got them into cooking?!
So, here is the recipe, and it can be applied to any cake size – cupcakes, muffins or even a whole cake! Mini Bundts are not necessary – even though they are awesome.
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
2 ripe peaches (or nectarines)
- Preheat the oven to 175°C and grease your baking tin (or mini bundt tin)
- Remove the stone from the peaches and cut up – put in a blender until they become the consistency between puree and juice.
- In a bowl, mix together all the ingredients (except the peaches) until throughly mixed
- Add the peach puree and fold in with a spoon
- Spoon into baking tray OR mini bundt dish (half way up each bundt mold)
- Bake for 12-15 minutes or until the sponge bounces back when touches
You can eat these warm with ice cream (vanilla) OR cold with tea.