Canned peaches and golden syrup transform a simple quick-mix cake into a winning sticky drizzle cake dessert.

SERVES 8 – PREP 15 MINS – COOK 45 MINS

6tbsp golden syrup

2 x 411g can peach slices in natural juices, drained

150g butter, melted

150g golden caster sugar

2 large eggs

130ml buttermilk

1tsp vanilla extract

1/4tsp bicarbonate of soda

175g self-raising flour

 

 

1 Heat the oven to 180C, Gas 4. Grease and line a 20cm diameter round cake tin.

2 Drizzle 2tbsp golden syrup over the base of the cake tin and arrange the peaches on top.

3 Pour the melted butter into a large mixing bowl and whisk in the sugar. Add the eggs and whisk together for a few mins.

4 Stir in the buttermilk, vanilla extract and sift in the bicarbonate of soda and flour. Stir gently to combine.

5 Pour the mixture over the peaches and bake for around 45 mins until golden, just firm to the touch and a skewer inserted in the centre comes out clean.

6 Leave to cool for a few minutes, then put a plate on top of the cake tin and upturn to release. Pour over the remaining syrup and serve with crème fraiche or ice cream.

Per serving: 390 cals, 18g fat, 9g saturated fat, 56g carbs

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