wonderfully light and refreshing!

Get creative with loaf cakes and tasty bakes!

WE LOVE…PEACH DRIZZLE pg26 // LEMON & BLUEBERRY CAKE pg27 // BROWN BUTTER CAKE pg28

For the gin & lime cake, see page 27

Delicious for afternoon tea!

By Jack Monroe for Del Monte ® (www.delmonte.com)

Peach drizzle cake

SERVES 8

1 can (425g) Del Monte ® Peach Slices in Juice

250g (9oz) butter, softened, or baking spread

200g (7oz) finely ground white sugar

3 medium free-range eggs

1½ tbsp baking powder

250g (9oz) self-raising flour or

250g (9oz) plain flour plus

1½ tbsp baking powder

100g (3½oz) icing sugar

1 Preheat the oven to 180°C/ Gas Mark 4. Lightly grease a large loaf tin.

2 Strain the can of Del Monte peaches, reserving the juice to use later on for the icing.

3 In a large mixing bowl, cream together the butter (or baking spread) and sugar. If using butter, dice it into 1cm (½in) cubes and leave them in a bowl at room temperature for 20-30 minutes to soften, or use the large hole side of a grater to grate it cold from the fridge. Mix well to form an even buttercream.

4 Break in one egg and mix well, using a fork to combine it with the buttercream mixture. Repeat the same process with the remaining two eggs.

  5 Add the baking powder and a pinch of salt, then add in the flour a quarter at a time, mixing well to combine evenly each time before adding more.

6 Finally, add the drained peaches and stir in. They will carry some residual juice that will pool at the edges of your batter, so mix this in well, but try not to break up the soft peach slices too much in the process.