Little peachy treats, perfect for a Sunday evening...
4oz golden caster sugar
2 medium free-range eggs
4oz self-raising flour
1-2 ready ripe peaches (or nectarines if you prefer)
Pre-heat the oven to Gas Mark 4.
We're going to make a basic sponge for this cake!
Cream the butter and sugar in an electric mixer, if you have one, with a wooden spoon if not.
Lightly whisk the eggs in a separate bowl and then add, a little at a time, to the butter and sugar mixer until combined.
Sieve the flour into the mixture, a little at a time, and fold in with a wooden spoon until fully combined.
Set this cake mixture to one side and prepare your bundt tin.
I am using a mini bundt tin to make 6 mini cakes, for individual consumption!
Grease all sides of the bundt tin.
Sprinkle the inside of each cake tin with golden caster sugar.
Thinly slice the peaches and line the outside edges of each tin.
spoon the mixture into the tins, so they are around half full.
Place on the middle shelf of the oven for 15minutes, until golden brown, or until a clean skewer inserted into the centre of the cake comes out clean. Turn the cakes out onto a wire rack whilst warm and allow to cool before eating.