Mike van de Elzen: Peach Loaf Cake

Delicious Peach Loaf Cake  

Cook time: 60 minutes 

Prep time: 10 minutes 

Serves: 6 

Cup sunflower oil  

2 cups plain flour, sifted  

1 ½ cups light brown sugar  

1 tsp vanilla paste  

3 eggs, beaten  

1 tsp baking powder  

1/4 tsp sea salt  

1 cup milk  

Grated zest of 1 lemon and 1 orange  

1 cup frozen berries  

Garnish of 4 peaches, destoned and cut into segments

Icing sugar for dusting 

Preheat oven to 170*C. Lightly spray a 24cm x 13cm loaf tin.  

In a medium bowl, combine the flour, brown sugar, baking powder & salt. Then in another bowl combine the oil, milk, eggs, lemon and orange zest, vanilla paste. Then pour into the flour and mix and combine.  

Finally, fold through the frozen blackberries and 1/2 the peaches and pour mix into the cake tin.  

Bake for approx. 1 hour or until a toothpick removes cleanly from the centre of the cake. Remove from cake tin and rest on a cake rack for 15 minutes.  

To serve - place the cake onto a cake stand and garnish with the remaining peaches and dusting with icing sugar.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News talks'b.

Speaker 2 (00:12):
Our Resident chef joins us now on the Sunday Session,
Mike vander Ellison, good morning.

Speaker 3 (00:17):
Good morning.

Speaker 2 (00:18):
Now, everybody keeps talking about the end of summer. I
know that you wouldn't go sort of talk about, you know,
the end of summer. It's always a bittersweet. But we've
got these beautiful, juicy peaches and I'm the first thing.
I'm like, no, stop, let's not get it's not so
farewell to summer just yet.

Speaker 3 (00:33):
It is raining now, is that okay?

Speaker 2 (00:35):
Yeah, that's the joy of being inside a studio bunker, really,
isn't it. Well, that's a shame to hear. But peaches are.

Speaker 3 (00:44):
Good news and they are delicious at this time of
the year.

Speaker 2 (00:49):
They certainly are. You just it's like any of the
stone fruit, you've just got to get it at that
perfect moment when you buy it. Juices kind of run
down the chin.

Speaker 3 (00:58):
Ah, isn't it incredible? And like like we buy peaches
in them in winter and they come from America and
they're just they're not even they look perfect, but when
you bite them there's just such a disappointment.

Speaker 2 (01:12):
Do you have to do the birds go for yours?

Speaker 3 (01:14):
Ah, they nail them. The trees are too burg. I
can't net them, so I don't know what to do.
Maybe I'll prune them hard next year and make them
a bit small so I can actually get a net
over them. But yes, we've got these black peaches. They
don't seem to go for them, but they're really They're
not as juicy and as sweet, so maybe they know
something that we don't.

Speaker 2 (01:35):
Well, we've got a beautiful, delicious peach loaf cake for
our listeners today. Why don't you run us through it?

Speaker 3 (01:42):
So I made this yesterday and I just wanted to
test the recipe and it is really good, So please, please,
if we've got time today, make this up so it
makes a decent loaf. So I made it in like
a rectangle low tin loafton is about two twenty four
centemies by thirteen and that was a perfect size for it.

(02:06):
So preheat your oven to one hundred and seventy degrees
and then into a bowl you want to combine two
cups of sifted flour along with one and a half
cups of brown sugar. A teaspoon of baking powder and
then just a pinch of salt. Mix that together, sit
down aside into another bowl. You've got a whole cup

(02:27):
of some flour oil or oil that has no color,
no flavor. To that, you want to add one cup
of milk, three eggs and the zest and juice of
a lemon and an orange, and a teaspoon of vanilla paste.
Give that a quick worsk until the eggs are combined well,
and then pour that extra over into your flour. Fold

(02:50):
that through into it makes quite a loose and wet batter.
And then finally I folded through a cup of frozen
berries just to give a little bit of color. And
then some peaches. So I've got four peaches that I've
just cut in half, d stoned, cut into small sort
of little wet or segments, and at that stage I
add half the peaches into that battom mix. Pour the

(03:12):
batom mix into your loaf tin, file it into the oven,
and on that one seventy setting, it takes an hour,
and so depending on different ovens, you might want to
just test it after an hour, put a skew in it.
If it comes out nice and clean, Bob's your auntie.
It's ready to go. Just pull it out and just
let it chill out for a little bit. And at
that point you could pretty much turn it over and

(03:34):
fold out your loaft in and it's and it's incredible.
Like to slice it there and then was amazing, But
hold off, let it cooled out the rest of your peaches.
All I did is I just put a little bit
of a dusting nice and over the top of the loften
or over the top of the peach loaf, and then
the remaining peaches, I just sprinkled them over a couple
of flowers and then serve that straight away.

Speaker 2 (03:56):
Sounds amazing, Mike, Thank you so much. You can find
that recipe at newstog zb dot co dot z, or
head to Good from Scratch dot co dot z. It's
twelve to then.

Speaker 1 (04:07):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks at b from nine am Sunday,
or follow the podcast on iHeartRadio.