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Recipe

Peach and ginger cakes with custard

Aug 31, 2011 2:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Makes 6 Item
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Ingredients

Peach and ginger cakes with custard
  • 125 gram butter, chopped, at room temperature
  • 1/3 cup caster sugar
  • 1 egg
  • 1 3/4 cup plain flour
  • 2 teaspoon ground ginger
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup golden syrup
  • 3/4 hot water
  • 1 415g can peach slices, drained
  • custard, to serve

Method

Peach and ginger cakes with custard
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 6-hole texas muffin pan.
  • 2
    In a small bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg, beating until well combined.
  • 3
    Sift flour, ginger and bicarbonate of soda together into a bowl. Fold into creamed mixture alternately with combined syrup and water until smooth.
  • 4
    Place half of the peach slices evenly in the base of each recess. Spoon ginger mixture over peaches until 3/4 full. Top each with remaining peach slices.
  • 5
    Bake for 30-35 minutes, until cooked when tested. Cool for 5 minutes in pan. Transfer to a wire rack to cool. Serve cakes with custard. Store in an airtight container.

Notes

Drain peaches and place on a paper towel to drain excess. If desired, reduce juice from can and use as a syrup for the cakes, fruit salad or with savoury dishes.

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