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| Main ingredients | Tinned peaches, Butter, Castor sugar, Eggs, Vanilla essence, Refined flour, Brown sugar, Fresh mint leaves |
| Cuisine | Fusion |
| Course | Desserts |
| Prep time | 35-40 minutes |
| Cook time | 45-50 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 6-8 canned peaches, sliced
- 1 cup + 2 tablespoons butter
- 1 cup castor sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 1 cup refined flour
- 2 tablespoons brown sugar
- Fresh mint leaves for garnish
Method
- Preheat oven to 180º C.
- Take 1 cup butter in a large bowl and beat with an electric beater. Add sugar and continue to beat till the mixture turns light and fluffy.
- Break eggs into another bowl, add vanilla essence and whisk till the mixture turns light and fluffy.
- Add the egg mixture to the butter-sugar mixture. Sift the refined flour directly into this and gently fold in till you get a smooth batter.
- Put 2 tablespoons butter in a 6 inch round cake tin, add brown sugar with remaining butter and sprinkle brown sugar at the base of the in. Arrange the peach slices till the entire bottom of the cake tin is covered. Add the batter and spread it evenly.
- Keep the tin in the preheated oven and bake for 45-50 minutes. Bring the cake out of the oven and allow to cool slightly. Demould the cake on a serving plate and garnish with mint leaves.
- Cut into wedges and serve.
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