Imported from Instagram

Peach, Vanilla & Raspberry Cake

Name: Peach, Vanilla & Raspberry Cake
Prep time: 35 min
Cook time: 60 min
Total time: 155 min
Yield: 8 servings
Cuisine: European
Ingredients: 400 ml milk; 1 tbsp apple cider vinegar; 350 g plain white flour; 1 tsp baking soda; 0.75 tsp baking powder; 0.25 tsp salt; 200 g caster sugar; 1 tbsp vanilla extract (For the cake batter.); 150 ml vegetable oil; 400 ml double cream; 0.5 tsp vanilla extract (For the whipped cream.); 3 tbsp syrup from canned peaches (For brushing the cake layers.); 85 g peach and raspberry preserve; 3 peaches (Sliced; use some between the layers and the rest on top.); 1 fresh raspberries (One handful; for topping.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

An eggless vanilla loaf cake layered with peach syrup, whipped cream, peach preserve, fresh peaches, raspberry preserve, and fresh raspberries. The fresh fruit and cream give it a light, summery finish.

8 servings155 minEuropean

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Ingredients

400 ml milk
1 tbsp apple cider vinegar
350 g plain white flour
1 tsp baking soda
0.75 tsp baking powder
0.25 tsp salt
200 g caster sugar
1 tbsp vanilla extract (For the cake batter.)
150 ml vegetable oil
400 ml double cream
0.5 tsp vanilla extract (For the whipped cream.)
3 tbsp syrup from canned peaches (For brushing the cake layers.)
85 g peach and raspberry preserve
3 peaches (Sliced; use some between the layers and the rest on top.)
1 fresh raspberries (One handful; for topping.)

Steps

1
Preheat the oven to 180°C (360°F). Line a loaf tin measuring approximately 23 × 12 cm and 6.5 cm deep with baking paper.
2
In a large bowl, briefly whisk together the milk and apple cider vinegar. Set aside.
3
In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
4
Add the sugar, the tablespoon of vanilla extract, and the vegetable oil to the milk mixture. Whisk until fully emulsified.
5
Add the flour mixture to the milk mixture and whisk until combined.
6
Pour the batter into the lined loaf tin and bake for 50 minutes to 1 hour, checking occasionally. Test with a toothpick; if it does not come out clean, return the cake to the oven for another 5 minutes and check again, repeating as needed.
7
Leave the cake to cool completely. Remove it from the tin and peel away the baking paper, then wrap the cake in cling film until ready to layer. The author prepared it the day before layering.
8
When ready to layer, trim the top of the loaf so it is level, then cut the cake horizontally in half using a cake cutter or knife.
9
In a bowl, combine the double cream and the ½ teaspoon vanilla extract. Whisk with an electric whisk until firm peaks form.
10
Place the larger cake layer on a board. Brush it with some peach syrup, then arrange some peach slices across the layer.
11
Spoon half of the whipped cream between the peaches, then add small puddles of peach and raspberry preserve.
12
Add the second cake layer and brush it with more peach syrup.
13
Top the cake with the remaining cream, followed by the raspberry preserve, the remaining peach slices, and the fresh raspberries.
14
Slice and serve.

Notes

The author does not specify the exact amount of peach syrup or fruit preserve used in each layer; distribute them as described. The cake is described as eggless. Chilling time after layering is not specified.