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“I came up with this recipe when I had a heap of peaches that wouldn't go soft or ripen. It is a low fat, light and tasty cake which is nicely accompanied by low fat ice-cream, low fat natural yogurt, or just by itself for afternoon tea :-)”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 180 degrees Celsius,.
  2. Grease and flour shallow quiche tin with removable bottom.
  3. Peel and slice peaches and keep irregular chunks.
  4. Combine 1/4 cup sugar and cinnamon.
  5. Pour water and brandy into saucepan.
  6. Layer peach slices in saucepan.
  7. In between each layer sprinkle sugar and cinnamon mixture, then squeeze lemon juice over top.
  8. Pour remaining sugar/cinnamon mixture into saucepan.
  9. Bring to the boil then cover and simmer until peaches are soft, but not mushy.
  10. Remove from heat and allow to cool to room temperature.
  11. Cake:
  12. Combine sugar, flour, half of butter, loose peach chunks and milk into a bowl and mix until a smooth batter forms.
  13. Pour into quiche tin.
  14. Arrange peach slices to cover entire cake slightly overlapping each other.
  15. Mix softened remaining butter with egg white.
  16. Brush onto peaches and sprinkle with a little sugar and cinnamon.
  17. Bake for 20-25 minutes.
  18. Remove and allow to cool for 5 minutes before removing from tin.

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