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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
e:
info @ crubenbeghouse.com

Rooms  Tariff  Availability

Ingredients

200 grs/7 oz unsalted butter.
200 grs/7 oz light brown sugar
1 tsp vanilla essence
3 eggs, buy beaten
200 grs/7 oz ground almonds
100 grs/3.5 oz semolina
Zest of 2 oranges
1 level tsp baking powder
3 to 4 ripe peaches, sildenafil depending on size, each cut into 8 slices. (Skinning is optional)

For the syrup:

Juice of 2 oranges
120 grs/4 oz caster sugar

Method

Butter a 20/25 com cake tin with a loose base then line it with greaseproof/baking paper. Butter it again and dust it with semolina.

Pre-heat the oven to 170C/150C Fan/325F/Gas 3.

Beat the sugar and butter together until pale and airy – best done in an electric mixer, but perfectly possible with a wooden spoon if your butter is soft enough.

Add the beaten egg and mix until all is well blended, and finally stir in the vanilla essence, ground almonds, semolina, orange zest and baking powder. You will have a gloopy, heavy batter.

Mix half the peach slices into the batter, doing this gently so as not to break them up. Pour the mix into the lined tin, smooth the surface and scatter the remaining peach slices on top of the cake. Push the slices half into the batter to submerge them.

Bake the cake for 50 to 60 mins until the cake feels firm and springy when pressed with a finger.

Cool the cake in the tin.

To make the syrup, boil the orange juice & sugar together until slightly reduced.

Remove the cake from the tin, prick it all over with a skewer, then pour over the syrup.

Mmmm.