A sponge cake with a layer of peaches in the middle and crumble on top. This would go well with custard but I used a simple lemon glaze instead.
What’s the bonus you ask? Scroll to the bottom (after reading the recipe) to find out. Blackberries seem to be everywhere at this time of year. Given the extortionate price of them in shops, it seems wrong not to pick as many of them as you can to bake.
Peaches may come in a can (or mine do at least), but they’re are a great summer fruit. These cake bars can be sliced smaller to make bitesize servings, but I got 18 decent sized bars from the recipe, which makes a 9″ square. They’re similar to the Rhubarb and Custard Pie I made a few months back, but with peaches and cream cheese.
Pop tarts are probably the quickest breakfast/snack if you get the toaster variety. Although these took longer to make and needed a little planning (for the dough to chill), they were fairly easy to make and well worth it. You also get endless freedom with filling, next time I want to try rhubarb. Did I mention it’s also an excuse to use my favourite sprinkles – rainbow hundreds and thousands!
These cupcakes are soft and moist, like the blueberry muffins from Tesco, only homemade… and with peaches. I used half a 240g can of sliced peaches for the cakes and the rest of the can for the frosting.
A spiked peach frosting with bourbon and chunks of fruit. You can replace the bourbon with milk for a kid safe version.
- 100g (1/2c) butter/margerine (room temperature)
- 360g (3c) icing sugar
- 120g (1/2c) finely chopped peaches
- 1 tsp bourbon
- Cream the butter in a mixer for 1-2 mins until fluffy, then slowly add the sugar and peach puree.
- When fully combined, add the bourbon and mix on high speed until light and fluffy (2-3 mins).
- Add more sugar if necessary to reach the desired consistency.
Didn’t need much thickening, this one set to a decent consistency after 20 mins of boiling.
- 400g peaches (about 3 large)
- 200g kiwis (about 3 medium)
- 700g jam sugar
- 60ml lemon juice
- 3 vanilla pods
- Peel and chop the peaches and kiwis.
- Boil in a pan with the jam sugar and lemon juice.
- Use a potato masher to mashup up any big chunks.
- After 10 mins or so, add the vanilla pods. Carry on boiling/stirring until thick and jammy, then ladle into clean jars.
- Boil, submerged, in a waterbath for 10 mins.