I absolutely adore stone fruits… but I find it extremely difficult to cook with them… not that there is anything particular difficult or challenging about cooking with a stone fruit… I just get very sad at seeing them baked away to a miserable, sticky slop like peach cobbler or crumble or something else that involves these beautifully sweet, rotund and slightly furry gems being “wasted” in a stinkin hot oven that leaves them a slightly bitter and slushy, peach reminiscent mush… sound overly dramatic.. well I am overtly serious!
My stone fruit philosophy is that a knife a plate and a room temperature yet slightly firm fruit is all that is necessary to truly enjoy this God given delicacy… yet at this time of year they are so incredible cheap that I overpurchased… ie. my eyes were bigger than my belly… and I found that some of my precious little darlings were becoming drab balls of mush… I had no choice… they had to be baked… luckily Donna Hay had the answer… Peachy Lemony Cake… sounds terrible dull and boring doesn’t it?
Well, let me tell you a thing or two.. this cake is anything but dull and boring… try light, sweet, tangy, fluffy, moist, drool-worthy… all these adjectives combined and topped with glimmers of oven dried peach…. aaahhhh gently warmed to the point of concentrated perfection… and the lemon adds an extra depth that encourages every bite… I was flawed to say the least… and it came at a welcome time! Unfortunately, shifting house and starting a new job leave little time for baking…but a passion cannot remain dormant long…
The best part? It’s an absolute breeze to make.. throw it all in the KitchenAid then just an hour in the oven while you take a much deserved bubble path… simple… but then I believe that it’s the simple things in life that a truly the best… the God given things.. like perfectly ripe peaches… a long hot bath.. or a cuddle from a love one… all reminiscent of a God that created all things and wants us to enjoy the life that He has given and the world He created…
Lemony Peach Cake
Adapted from: Donna Hay’s Seasons Cookbook
1/4 cup castor sugar
finely grated rind of 1 lemon
1 cup plain flour
1 tsp baking powder
1/4 cup natural yoghurt
2 fresh peaches, sliced
1. Preheat oven to 160 degrees. Place butter, sugar and lemon rind into the bowl of an electric mixer and beat for 6-8 minutes (very important to beat for the full time).
2. Gradually add the eggs, beating well after each addition.
3. Add the flour, baking powder and yoghurt, beating until just combined. Spoon into a lined and lightly greased 25cm round cake tin.
4. Top with the peaches and bake for 1hr or until a skewer comes out clean. Dust with icing sugar and leave to cool in tin for 10 mins.