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

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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