Thembi’s Peach and Apricot Cake

8 People
60 min.
intermediate

This Peaches and Apricot Cake is the perfect teatime treat! The addition of Robertsons Ground Ginger, Robertsons Cinnamon and vanilla essence results in a beautifully fragrant flavour. Serve with vanilla custard and finely crushed almonds for extra indulgence.

Tips

You can also add vanilla custard and finely crushed almonds when serving for even more flavour.

Ingredients

For Whipped cream (for decoration):

200 g whipped cream
½ cup icing sugar
1 teaspoon vanilla extract

For Cake:

2 cups cake flour
1 tablespoon baking powder
½ cup sugar
¼ teaspoon Robertsons ground ginger
2 teaspoons Robertsons cinnamon
2 beaten eggs
1 teaspoon vanilla essence
1 cup full-cream amasi
½ cup vegetable oil
410 g sliced apricots and peaches

Cooking Method

For Whipped cream (for decoration):

In a bowl, mix the whipped cream, icing sugar and vanilla essence using an electric mixer. Mix until the cream is frothy, smooth, and whipped.

For Cake:

Preheat the oven to 180°C.
Separate the dry and wet ingredients and sift the flour and dry ingredients together.
Separate the egg yolks and whites.
In a bowl, mix the egg yolks with the wet ingredients.
Add the dry ingredients to the wet mixture, including the sliced peaches and apricots, and mix well until combined.
Add the dry and wet ingredients together in one bowl.
Whisk the egg white until thickened to a fluffy consistency and add to the rest of the ingredients.
Grease your pan, pour in the mixture, and bake for 25 minutes until golden brown.
Let it cool for 15 minutes then add the decor whipped cream and sliced peaches and sprinkle some Robertsons Cinnamon over it for delicious flavours before serving.