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PEACH AND ORANGE BLOSSOM HONEY CAKE

With natural sweetness from the peaches and orange blossom honey, enjoy this moist cake as an afternoon treat or dessert.
READY IN

2 hours

COOKING TIME

1 hour

PREP TIME

20 minutes

SERVES

8-10 people

ingredients

  • 225g unsalted butter softened + extra for greasing the tin
  • 150g caster sugar
  • 3 large eggs
  • 5 tbsp Alemany Orange Blossom Honey
IN STOCK
  • 225g self-raising flour
  • 2 tsp baking powder
  • 3 or 4 yellow or Navarrico prepared peaches
IN STOCK
  • 1 tbsp demerara sugar

METHOD

  1. Heat the oven to 180°C. Grease and line a 23cm loose-bottomed cake tin with baking paper.
  2. In a large bowl, beat together the butter and caster sugar with an electric hand mixer until pale and fluffy.
  3. In another bowl, beat together the eggs and honey, then gradually whisk into the butter and sugar mixture.
  4. Finally, fold in the flour and baking powder, before spooning into the tin.
  5. Peel and cut the peaches and slice in quarters, then place evenly across the top of the mixture. Sprinkle with the demerara sugar.
  6. Bake for 1 hour until risen, golden and a skewer pushed into the centre comes out clean. Check the cake after half hour, and if it’s browning too quickly, cover with a sheet of foil.
  7. Cool in the tin for half an hour before turning out onto a plate to serve.

ingredients

  • 225g unsalted butter softened + extra for greasing the tin
  • 150g caster sugar
  • 3 large eggs
  • 5 tbsp Alemany Orange Blossom Honey
IN STOCK
  • 225g self-raising flour
  • 2 tsp baking powder
  • 3 or 4 yellow or Navarrico prepared peaches
IN STOCK
  • 1 tbsp demerara sugar

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