Malted Peach Loaf

A community recipe by Razzy

Not tested or verified by Nigella.com

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Introduction

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.