This dish contains the following allergens: Milk/Dairy, Eggs
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25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 1
Preheat oven to 170°C/Fan 155°C.
Step 2
Grease Ninja Foodi Zerostick 20cm round tin. Place melted butter and sugar in the greased round tin. Then arrange peach slices in an overlapping circle on top.
Step 3
In a large bowl, cream softened butter and caster sugar together until pale and light in colour. Add the eggs with 1 tablespoon of flour, one at a time and beat well between each addition.
Step 4
Add vanilla bean extract, soured cream and mix until well combined.
Step 5
Fold the remaining flour into the mixture. Spoon cake mixture into the round tin and use the back of a spoon to smooth and level the batter.
Step 6
Place the cake in the centre of the oven and bake for 45 to 60 minutes.
Step 7
Cooking is complete when the cake is golden brown and when a cocktail stick is inserted into centre of cake and comes out clean.
Step 8
Allow the cake to cool in the round tin for 10 minutes and then using a non-stick palette knife, ease around the edge of cake to assist removal. Carefully turn out onto a plate and serve warm with ice cream.
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 2 of 8
Grease Ninja Foodi Zerostick 20cm round tin. Place melted butter and sugar in the greased round tin. Then arrange peach slices in an overlapping circle on top.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 3 of 8
In a large bowl, cream softened butter and caster sugar together until pale and light in colour. Add the eggs with 1 tablespoon of flour, one at a time and beat well between each addition.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 4 of 8
Add vanilla bean extract, soured cream and mix until well combined.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 5 of 8
Fold the remaining flour into the mixture. Spoon cake mixture into the round tin and use the back of a spoon to smooth and level the batter.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 6 of 8
Place the cake in the centre of the oven and bake for 45 to 60 minutes.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 7 of 8
Cooking is complete when the cake is golden brown and when a cocktail stick is inserted into centre of cake and comes out clean.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
6oz
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
3fl. oz
sour cream
6oz
self-raising flour
Ice cream, to serve
Step 8 of 8
Allow the cake to cool in the round tin for 10 minutes and then using a non-stick palette knife, ease around the edge of cake to assist removal. Carefully turn out onto a plate and serve warm with ice cream.
25g
butter, melted
25g
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
175g
golden caster sugar
3
medium eggs
1
teaspoon vanilla bean extract
100ml
sour cream
175g
self-raising flour
Ice cream, to serve
0oz
butter, melted
0oz
soft brown sugar
2-3
yellow peaches, stoned, cut into 1cm slices
175g
butter, softened, plus extra for greasing tin
