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
2 x 411g can peach slices in natural juices, drained
150g butter, melted
150g golden caster sugar
2 large eggs
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