About this recipe:There's hardly any butter in this amazingly fast cake and it still tastes great. I usually use fresh peaches, but peaches from a tin work well too. You can decorate the cake with a sprinkling of icing sugar before serving.
215g plain flour
1 pinch of salt
115ml vegetable oil
2 tablespoons milk
a few drops of natural almond extract
5 peaches, halved and stones removed
2 tablespoons dark brown soft sugar
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 220 C / Gas 7. Grease a 23cm baking dish.
Mix flour, salt and sugar.
Stir together milk and almond extract. Mix with the flour mixture until a moist and even dough is formed.
Spread the dough with your hands baking dish and push the edges up 2cm. Cut the peaches into slices and spread overlapping slightly (like roof tiles) across the base.
Sprinkle with brown sugar and knobs of butter in small cubes. Bake in preheated oven for 25-30 minutes until golden brown.
Just started making this. Can't find mention of the oil in the methods. Mixed it in anyway, seems like far too much for the amount of flour, I had a pile of greasy crumbs rather than a dough. Will be amazed if it is edible when cooked.
After baking: This was much better than expected, 'delicious' according to my 4 yr old. Not what I would call a cake though, the base was more like a biscuit/shortbread - crunchy not cakey. Quite sweet, I reduced sugar by 50g and still a bit too sweet. I made the mistake of using a cold pressed canola oil and it flavoured the base strongly. Will use blander oil next time, or even melted butter. - 10 Aug 2014
The recipe does not work. It tastes ok but it made a solid weird burnt biscuit. I am wondering if the oil and milk amounts should be swapped? It leaked all over the oven as the oil ran out. It needs egg too I suspect and a raising agent. - 26 Jul 2015