700gm canned peaches in syrup, drained and syrup retained (Use any seasonal poached fruit, rhubarb, blood plum etc. as I think the flavor would be more intense…the peaches were a tad bland).
200gm unsalted butter, softened
1 c caster sugar
1 tspn vanilla extract or paste
2 c almond meal
1.5 c plain flour
1.5 tspn baking powder
.5 tspn bicarbonate of soda
1 c buttermilk (or milk with a squeeze of lemon juice added)
Reserved fruit syrup
1/3 c sugar
1 tspn vanilla paste
1 c sifted pure icing sugar
1 tspn vanilla paste
1.5 tbspn (approx.) reserved peach syrup
Preheat oven to 160°C and prepare a 26cm bundt pan.
Have the fruit well drained, reserving the syrup. Puree the fruit smoothly in a blender and set aside.
Using a stand mixer, beat the butter, sugar and vanilla until pale and well creamed. Add the eggs, one at a time, beating well after adding each one.
Sift the flour, baking powder and soda well and fold through the almond meal. Stir the dry ingredients into the butter mixture with the buttermilk, incorporating all well, then fold through the fruit puree.
Spoon into the prepared cake pan and smooth the top.
Cook for about 1 hour and 20 minutes, or until an inserted skewer withdraws clean.
Leave to cool in the pan for about an hour then invert onto a cake rack positioned over a tray to catch the drips.
To make the syrup, add the sugar, fruit syrup and vanilla to a pan and bring to a boil, stirring to dissolve the sugar. Simmer for about 5 minutes until it thickens a little. Set aside a couple of tablespoons of this syrup to use in the icing (if making).
Drizzle the remaining syrup gently over the still warm cake and allow it to cool and absorb.
If making the icing, mix the icing sugar vanilla and syrup together to make a thickish glace icing and poyr over the cool soaked cake just before serving.
Serve with thick cream.
The icing is not really necessary, a good dusting with icing sugar just when serving would suffice. This is a great cake to serve as a dessert and makes a fairly large cake.
Stronger flavoured home cooked fruit, I’m thinking rhubarb, blood plum, apricots, even gooseberries would make this cake more appealing for me, I found the tinned peaches a little bland…even home cooked fresh peaches would have more olfactory and taste appeal but as it is is a good basic recipe to work with...