Jack Monroe's Del Monte peach drizzle cake
• 1 can (425g) Del Monte® Peach Slices in Juice
• 250g butter (softened) or baking spread
• 200g finely ground white sugar
• 3 medium eggs
• 250g self-raising flour or 250g plain flour plus 1 1/2 tbsp baking powder
• 100g icing sugar
1)Preheat the oven to 180°C, Gas Mark 4 (ovens may vary). Lightly grease a large loaf tin. 2)Strain the can of Del Monte peaches, reserving the juice to use later on for the icing. 3)In a large mixing bowl, cream together the butter (or baking spread) and sugar. Mix well to form an even buttercream. 4)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. 5)Add the baking powder, a pinch of salt and then add in the flour a quarter at a time, mixing well to combine evenly each time before adding more. 6)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. 7)When the batter is even and smooth, pour it into your prepared tin, jostling the peach slices so that they are evenly distributed throughout. 8)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 140°C and check every 10 minutes until done). Oven temperatures may vary so check your cake carefully. 9)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. 10)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. 11)➡️ 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 and drizzle the syrup over and allow it to sink in a little before topping with the icing drizzle. 12)➡️ Tip 2: Leftovers will keep for up to four days in an airtight clean container in a cool dark place, or 4 months in the freezer. Best frozen in slices and defrosted whenever you fancy a quick treat!
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Jack Monroe's Del Monte pear, almond & buckwheat cinnamon buns
On the lookout for some baking inspiration, why not gives these ‘Pear, Almond & Buckwheat Cinnamon Buns' a go from @Jack Monroe exclusively for Del Monte. Topped with thick icing, these fluffy and super satisfying buns are a great option for a gut-friendly breakfast (thanks to the added buckwheat flour and yoghurt), or as a welcomed sweet treat at your next park picnic.