Emma Saffron and peach cake for afternoon tea
This saffron peach cake would make an ideal part of afternoon tea or with custard for a winter warmer.
Ingredients
A good pinch of saffron
150g unsalted butter
60g caster sugar
1 large egg
60g ground almonds
A few drops of almond extract
175g plain flour
1 tsp baking powder
410g tin peach halves, drained
A handful of flaked almonds
Icing sugar
Instructions
Butter the inside of a square, 20cm baking tin.
Soak the saffron in 50ml boiling water for 15 minutes, to draw out the colour.
Cream eat butter and sugar until light add the egg and beat again until evenly mixed through.
Stir in the ground almonds and extract, sift in the flour and baking powder, and fold through alternately with the saffron liquid.
Spread the mixture over the base of the tin, then cut each peach half into quarter segments and press randomly into the mixture.
Sprinkle flaked almonds over the top and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 35-40 minutes.
Leave to cool, then dust with icing sugar and serve.
Saffron Peach Cake
Ingredients
- A good pinch of saffron
- 150 g unsalted butter
- 60 g caster sugar
- 1 large egg
- 60 g ground almonds
- A few drops of almond extract
- 175 g plain flour
- 1 tsp baking powder
- 410 g tin peach halves drained
- A handful of flaked almonds
- Icing sugar
Instructions
- Butter the inside of a square, 20cm baking tin.
- Soak the saffron in 50ml boiling water for 15 minutes, to draw out the colour.
- Cream eat butter and sugar until light add the egg and beat again until evenly mixed through.
- Stir in the ground almonds and extract, sift in the flour and baking powder, and fold through alternately with the saffron liquid.
- Spread the mixture over the base of the tin, then cut each peach half into quarter segments and press randomly into the mixture.
- Sprinkle flaked almonds over the top and bake at 180C (160C fan-assisted)/350F/gas mark 4 for 35-40 minutes.
- Leave to cool, then dust with icing sugar and serve.
