Saffron peach cake

saffron peach cake

Saffron and peach cake for afternoon tea

 

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 colour.
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.

 

 

saffron peach cake

Saffron Peach Cake

Course afternoon tea, Dessert

Ingredients
  

  • A good pinch of saffron
  • 150 g unsalted butter
  • 60 g caster sugar
  • 1 large egg
  • 60 g ground almonds
  • A few drops of almond extract
  • 175 g plain flour
  • 1 tsp baking powder
  • 410 g 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 colour.
  • 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.
Keyword afternoon tea, cake, dessert

saffron peach cake

Follow:
Glasgow Foodie
Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

Find me on: Web | Twitter | Instagram | Facebook

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.