DINING TABLE FOR 4 DIMENSIONS

Recipe for Dinner

Moist Peaeh and Almond Cake

MAKES 1 CAKE

225 g/8 oz/1/2 cup soft margarine 225 g/8 oz/1 cup caster (superfine) sugar

2.5 ml/1/2 tsp almond essence (extract)

3 eggs

225 g/8 oz/1/2 cup self-raising (self-rising) flour 100 g/4 oz/1/2 cup ground almonds 100 g/4 oz/1/2 cup ready-to-eat dried peaches, chopped 15 ml/1 tbsp flaked almonds 15 ml/1 tbsp demerara sugar

Cream the margarine, caster sugar and almond essence until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the flour, ground almonds and chopped peaches. Turn into a greased f8 cm/7 in round deep cake tin (pan), lined with baking parchment. Sprinkle the almonds and demerara sugar over the top. Bake in a preheated oven at 150HC/300°F/gas mark

2 for 2’Ahours or until shrinking from the sides of the tin and the centre springs back when pressed. Cool for 5 minutes, then turn out and remove the paper.

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