Flat peaches Also known as Saturn or Doughnut peaches Need to know Their stones are easier to separate from the Û¨ 㨠 £è» Ô ¨ Û
ãÔ ¨ Û ¨ »ó  ÛãÉ 150g raspberries 200g half-fat crème fraîche (optional)
U P S I D E - D O W N P E AC H MELBA CAKE
1 Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a deep 23cm springform cake tin with nonstick baking paper. In a large bowl, beat the butter and sugar with an electric whisk or wooden spoon for 3 mins or until soft and creamy. Beat in the eggs, one at a ã«Á £ è »»÷ «Â£ ¨ »¢ 㨠Éè as you go. Whisk until combined. 㨠Á «Â«Â£ Éè 㨠almonds, baking powder and vanilla; mix until just combined. Remove 150g of the mixture and stir through 50g coulis. 2 Line the base of the cake tin with the peaches, cut-side down. Dollop
Serves 12 Takes 1 hr 30 mins Cost per serve 55p 200g unsalted butter, softened, plus extra for greasing 200g light brown sugar 4 medium eggs £ Û »¢ «Û«Â£ Éè 100g pack ground almonds Ω tsp baking powder 1 tsp vanilla extract 50g Tesco Finest raspberry coulis, plus extra to serve
30
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the cake mixtures alternately over the top, then swirl with a knife to ã Á » ã ¸ ¢É 1 hr or until a skewer inserted into the middle of the cake comes out clean. If the cake looks like it’s browning too much, cover with foil after 50 mins. 3 Leave to cool on a wire rack for 10 mins, then carefully turn out onto a plate. Serve warm or cold with raspberries, a little extra coulis and a dollop of crème fraîche, if you like. Will keep in an airtight container for up to 2 days. Each serving contains Energy
1393kJ 334kcal 17%
Fat
Saturates
Sugars
Salt
22g 10g 22g 0.3g 31% 48% 25% 4%
of the reference intake. See page 8. Carbohydrate 32g Protein 6g Fibre 1g