Fresh peacherine cake

A buttery cake with a golden crust. Delicious eaten warm or cold.

Peacherines (also peacharines) are a peach/nectarine cross and available from mid-February. They have a soft, thin skin similar to the apricot. They are clingstone or semi-clingstone so you will need to cut around the stone.

TIP: For the best tasting cake use self-raising flour from a freshly opened packet, and if the mixture begins to curdle after adding the last egg then add 1-2 tablespoons of the measured flour to prevent further curdling.

Ingredients

500 g	Peacherine, about 4 peacherines (Main)
1 cup	Caster sugar
250 g	Butter, softened
3	Large eggs
1	Orange, finely grated zest
1 tsp	Vanilla extract, or paste
2 ½ cups	Self raising flour (Main)
1 tsp	Baking powder
¾ cup	Full cream milk

Directions

1. Heat the oven to 180C. Line the base of a 23cm spring form round tin. Grease and flour the sides, tapping out excess flour.
2. Cut thick slices from each peacherine, cutting towards the stone. Place the peacherine slices in a bowl, add half of the caster sugar and gently toss. Set aside.
3. Beat the butter and remaining caster sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
4. Stir in the orange zest and vanilla.
5. Sift over the flour and baking powder and gently fold into the butter mixture with the milk.
6. Place in the prepared tin and top with the peacherines, scattering over in a single layer. Place in the oven and bake for 45-50 minutes until firm to the touch. Leave in the tin to settle for about 10 minutes before removing from the tin.
7. Serve slices of cake on its own or with vanilla yoghurt.