About this recipe:A tangy, moist, peachy ginger cake!
275g cake flour
4 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
100g caster sugar
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon soured cream
6 fresh mint leaves, thinly sliced
2 fresh basil leaves, thinly sliced
1 tablespoon grated fresh root ginger
6 fresh peaches - peeled, stoned and chopped
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Method Prep:25min › Cook:50min › Extra time:1hr15min › Ready in:2hr30min
Preheat an oven to 180 C / Gas 4. Grease a 25cm tube cake tin.
Sift together the cake flour, baking powder, cinnamon, nutmeg and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the soured cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger and peaches and mix until thoroughly combined. Pour the batter into the prepared tin.
Bake in the preheated oven until browned and a skewer inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Hiya, cake flour is lower in gluten than plain flour, lending softness to cakes. Also called extra-fine plain flour, you can find it at Sainsbury's as extra-fine sponge flour. Hope this helps! - 23 Jan 2012