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Store cupboard Peach Drizzle Cake for kids

  • 8
  • Easy

Wy not whip up cookery writer Jack Monroes' quick and easy fruit cake using ingredients you are sure to have in the larder now....

PEACH DRIZZLE CAKE (3)

Looking for a super simple cake recipe, that’s also great for making with the kids?

Then try this delicious Peach Drizzle Cake recipe by Jack Monroe (exclusively for Del Monte®). Jack Monroe is a British food writer, journalist and activist known for campaigning on poverty issues, particularly hunger relief

Created using basic store cupboard ingredients – yes, that includes a simple tin of peaches – this drizzle cake is perfect for helping get the kids into the kitchen, a great weekend activity and counts as one of their 5-a day.

See recipe below for: JACK MONROE’S DEL MONTE PEACH DRIZZLE CAKE

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Ingredients

  • Del Monte® Peach Slices in Juice 1 can (425g)
  • butter (softened) or baking spread 250g
  • finely ground white sugar 200g
  • medium eggs 3
  • self-raising flour 250g, or, plain flour plus 1 1/2 tbsp baking powder
  • icing sugar 100g

Method

  • Step 1

    Preheat the oven to 180oC, Gas Mark 4. Lightly grease a large loaf tin.

    Strain the can of Del Monte® Peach Slices, reserving the juice to use later on for the icing.

  • Step 2

    In a large mixing bowl, cream together the butter (or baking spread) and sugar. Mix well to form an even buttercream.

  • Step 3

    Break in one egg and mix well, using a fork to combine it with the buttercream mixture. Repeat the same process with the remaining two eggs.

  • Step 4

    Add the baking powder, a pinch of salt and the flour, a quarter at a time, mixing well to combine evenly each time before adding more.

  • Step 5

    Finally, add in the drained peaches and stir in. They will carry some residual juice that will pool at the edges of your batter, so mix this in well, but try not to break up the soft peach slices too much in the process.

  • Step 6

    When the batter is even and smooth, pour it into your prepared tin, jostling the peach slices so that they are evenly distributed throughout.

  • Step 7

    Bake in the centre of the oven for 50 minutes to an hour or until a knife inserted in the centre comes out almost clean (if the knife comes out with some batter attached, turn the oven down to 140oC and check every 10 minutes until done). Oven temperatures may vary, so check your cake carefully.

  • Step 8

    Remove from the oven and loosen the edges of the loaf with a sharp knife or palette knife. Let it stand for 30 minutes before removing it from the tin and leaving to cool completely on a wire rack.

  • Step 9

    For the icing: Ensure the loaf has cooled enough before you start icing – you want to be able to touch it with your fingertips for a few seconds and not register that it’s warm. Sieve the icing sugar into a large mixing bowl and add 1 tbsp of the reserved peach juice. Mix well to make a smooth, thick icing. Drizzle the icing over the top and leave to set for 30 minutes.

 

Tip 1: If you would like a little more moisture on the cake, you can boil the juice down a little to make a syrup (add a few teaspoonfuls of sugar if you want it really sticky and sweet). Gently punch some holes in the top of the cake with a fork, drizzle the syrup over and allow it to sink in a little before topping with the icing drizzle.

Tip 2:  Leftovers will keep for up to four days in an airtight clean container in a cool dark place, or four months in the freezer. Best frozen in slices and defrosted whenever you fancy a quick treat!

jack monroe

>> Tin Can Cook: 75 Simple Store-cupboard Recipes by Jack Monroe

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