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“The pictures are a bit boring but the cake is nice.” I said to Michael as he advanced to taste it.
“Wow! That’s fantastic." He replied. "The perfect balance of lightness, moistness and crumb. The sweet peach plays nicely off the savoury olive oil and sweet almond.” “Great.” I said. “Why are you talking like Paul Hollywood!” 😂😂
Ingredients:
150 rice flour
150g sugar
115ml olive oil
115ml milk
75g ground almonds
30g tapioca starch
3 peaches
2 eggs
2 tsp vanilla extract
1½ tsp baking powder
½ tsp bicarbonate of soda
Zest of 1 lemon
Icing sugar to dust
Method:
Preheat oven to 170c fan. Grease and line a 23cm springform cake tin.
Prepare the peaches by slicing them into 1/2cm wedges. Mix the flour, sugar, almonds, tapioca starch, baking powder and bicarb of soda in a large bowl. Then add the oil, milk, eggs, vanilla and lemon zest.
Beat until all is combined, then pour the batter into the prepared tin and place the peach wedges on top, (I used 2½ peaches).
Place in the oven and bake for appx. 48-52 mins. A skewer inserted into the centre should come out clean.
Once ready take out the oven, allow to cool for a few mins and then transfer to a wire rack. Before serving dust with icing sugar.
Share with friends and enjoy.
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
