| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Umbrian kit |
8 |
servings |
INGREDIENTS
| 110 |
g |
Sultanas |
| 150 |
ml |
Olive oil |
| 200 |
g |
Sugar |
| 2 |
|
Eggs |
| 350 |
g |
Flour |
| 1 1/2 |
ts |
Bicarbonate of soda |
| 1/2 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
| 3 |
|
Ripe peaches; cut into chunks |
|
|
Grated rind of 1 lemon; (scrub the lemon |
|
|
; thoroughly before |
|
|
; you great it, to |
|
|
; get rid of the |
|
|
; pesticides) |
INSTRUCTIONS
Heat the oven to 180C/350F/gas 4.
Pour the oil into a bowl, add the sugar and beat until the sugar and oil
become homogenised. Add the eggs, one at a time and beat until the mixture
has grown in volume and looks like a thin mayonnaise. Sieve the flour,
cinnamon, bicarbonate of soda and cream of tartar. Add gradually to the oil
and sugar mixture, folding them in with a metal spoon. Mix thoroughly and
then add the peaches and lemon rind. Add the sultanas to the mixture. Mix
very thoroughly.
The mixture will be stiff, with pieces of peach and sultanas coated with
the cake mix.
Butter and flour a 20cm spring-form tin. Spoon the mixture into the tin and
bake for at least 1 hour, until the end of a knife, inserted into the cake,
comes out clean and dry.
Remove the cake from the tin and cool on a wire rack.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #4 by Alan Hewitt <alan@atoc.demon.co.uk> on
Jan 31, 1999
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