Hello everyone! Today, I’m excited to share a delightful recipe that combines the sweetness of condensed milk with the juiciness of peaches. This peach and condensed milk cake is so delicious that it never lasts long in my house. Let’s get started!
Ingredients:
- 450 g diced peaches (canned or fresh)
- 395 g condensed milk
- 3 eggs
- 200 g granulated sugar
- 150 ml vegetable oil
- 250 ml milk
- 1/2 teaspoon vanilla essence
- 450 g wheat flour
- 1 tablespoon baking powder
- Margarine for greasing
Instructions:
Preparing the Base:
- Prepare the Baking Tin:
- Grease a rectangular baking tin with margarine to ensure the cake doesn’t stick.
- Fill the tin with 450 g of diced peaches, spreading them evenly across the bottom.
- Add Condensed Milk:
- Pour 395 g of condensed milk over the peaches and set the tin aside.
Making the Batter:
- Mix Eggs and Sugar:
- In a large bowl, add three eggs and 200 g of granulated sugar.
- Mix well using a whisk or electric mixer until the mixture becomes foamy.
- Add Wet Ingredients:
- Add 150 ml of vegetable oil and 250 ml of milk to the egg and sugar mixture.
- Add 1/2 teaspoon of vanilla essence.
- Mix everything together until well combined.
- Incorporate Flour:
- Gradually add 450 g of wheat flour to the mixture.
- Mix continuously to ensure the batter is smooth and free of lumps.
- Add Baking Powder:
- Finally, add 1 tablespoon of baking powder.
- Gently mix the batter again to ensure the baking powder is evenly distributed.
Combining and Baking:
- Combine Batter with Peaches:
- Pour the batter into the baking tin over the peaches and condensed milk.
- Spread the batter evenly to cover all the peaches.
- Bake the Cake:
- Preheat your oven to 180°C (350°F).
- Place the baking tin in the oven and bake for approximately 40 minutes.
- Keep an eye on the cake as baking times may vary depending on the power of your oven.
- The cake is ready when a toothpick inserted into the center comes out clean.
Serving:
- Unmold the Cake:
- Once the cake is baked, remove it from the oven and let it cool slightly.
- Carefully unmold the cake onto a plate of your choice.
- Enjoy:
- The cake is now ready to be sliced and enjoyed.
- Serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips and Variations:
- Fresh vs. Canned Peaches: If using fresh peaches, ensure they are ripe and sweet for the best flavor.
- Alternative Sweeteners: You can substitute granulated sugar with other sweeteners like brown sugar or honey for a different flavor profile.
- Flavor Enhancements: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist.
- Serving Ideas: This cake pairs wonderfully with a cup of tea or coffee. It’s also a great dessert for summer picnics and gatherings.
FAQ Section:
Can I use a different type of fruit?
- Yes, you can substitute peaches with other fruits like apricots, pineapples, or berries. Just ensure the fruit is diced and evenly distributed in the baking tin.
Can I use a different type of flour?
- Yes, you can use all-purpose flour or a gluten-free flour blend if you prefer. Just make sure the texture of the batter is smooth and not too thick.
Is it necessary to use condensed milk?
- Condensed milk adds a rich sweetness and moistness to the cake. However, you can substitute it with evaporated milk and an additional 200 g of sugar if needed.
What if I don’t have vanilla essence?
- You can omit it, or substitute it with other flavorings like almond extract or lemon zest.
Can I make this cake ahead of time?
- Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature or in the fridge for up to 3 days.
Thank you for joining me today! I hope you enjoy this peach and condensed milk cake as much as I do. Don’t forget to share this recipe with your friends and leave a comment below with the name of your city – I’ll make sure to leave a heart for you! Enjoy your cake and see you next time. Bye-bye!
