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Malted Peach Loaf

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really moist and natural cake!

A really moist and natural cake!

Ingredients

Serves: 4-6

Metric Cups
  • 200 grams peaches (weight when stoned and peeled)
  • 200 grams raisins (seedless)
  • 1 orange (pared rind of, chopped)
  • 2 tablespoons orange juice
  • 100 grams margarine (sunflower margarine)
  • 100 grams soft light brown sugar
  • 2 walnuts (crushed)
  • 2 eggs (beaten)
  • 150 grams granary flour (malted, brown)
  • 1 tablespoon caster sugar
  • 7 ounces peaches (weight when stoned and peeled)
  • 7 ounces raisins (seedless)
  • 1 orange (pared rind of, chopped)
  • 2 tablespoons orange juice
  • 4 ounces margarine (sunflower margarine)
  • 4 ounces soft light brown sugar
  • 2 walnuts (crushed)
  • 2 eggs (beaten)
  • 5 ounces granary flour (malted, brown)
  • 1 tablespoon superfine sugar

Method

Malted Peach Loaf is a community recipe submitted by Razzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare a cool oven (170c/325f/gas 3). Grease and line a 5 litre loaf tin.
  • Cut half a peach in thin slices and reserve. Chop the rest and place in a basin with the raisins, orange rind and juice. Stir to coat.
  • Cream margarine and brown sugar, beat in the eggs, a little at a time, then fold in the flour, baking powder and ground almonds.
  • Add the peach mixture and walnuts and mix gently. Place in the tin, press down and smooth the surface.
  • Arrange the sliced peaches down the centre and sprinkle with caster sugar. Place on a baking sheet and bake in the centre of the oven for 1 1/2 - 1 3/4 hours until the cake feels firm. Cool in the tin then turn out.
  • Foil wrap and refrigerate.
  • Prepare a cool oven (170c/325f/gas 3). Grease and line a 5 litre loaf tin.
  • Cut half a peach in thin slices and reserve. Chop the rest and place in a basin with the raisins, orange rind and juice. Stir to coat.
  • Cream margarine and brown sugar, beat in the eggs, a little at a time, then fold in the flour, baking powder and ground almonds.
  • Add the peach mixture and walnuts and mix gently. Place in the tin, press down and smooth the surface.
  • Arrange the sliced peaches down the centre and sprinkle with superfine sugar. Place on a baking sheet and bake in the centre of the oven for 1 1/2 - 1 3/4 hours until the cake feels firm. Cool in the tin then turn out.
  • Foil wrap and refrigerate.
  • Tell us what you think