This saffron peach cake would make an ideal part of afternoon tea or with custard for a winter warmer.
saffron peach cake
Ingredients
- A good pinch of saffron
- 150g unsalted butter
- 60g caster sugar
- 1 large egg
- 60g ground almonds
- A few drops of almond extract
- 175g plain flour
- 1 tsp baking powder
- 410g tin peach halves, drained
- A handful of flaked almonds
- Icing sugar
Instructions
- Butter the inside of a square, 20cm baking tin.
- Soak the saffron in 50ml boiling water for 15 minutes, to draw out the color.
- Cream eat butter and sugar until light add the egg and beat again until evenly mixed through.
- Stir in the ground almonds and extract, sift in the flour and baking powder, and fold through alternately with the saffron liquid.
- Spread the mixture over the base of the tin, then cut each peach half into quarter segments and press randomly into the mixture.
- Sprinkle flaked almonds over the top and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 35-40 minutes.
- Leave to cool, then dust with icing sugar and serve.
http://www.foodanddrinkglasgow.co.uk/saffron-peach-cake/
