Ingredients
Base
- 3 large yellow peaches
- 4 tbsp salted butter
- 2 sprigs thyme (stems removed)
- 2 tbsp honey
- 2 tbsp brown sugar
Cake
- 1/2 cup salted butter
- 1 cup ricotta
- 1 cup caster sugar
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/4 cup milk
- 2 sprigs thyme (stem removed)
- 1 & 1/2 cup plain flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
Method
1. Preheat fan forced oven to 180 degrees Celsius.
2. Cut a circle of baking paper and line the bottom of a cake tin. We recommend that you use a regular cake tin rather than a springform tin as the syrup may leak out. Slice peaches into half moons and arrange onto the baking paper by fanning out the slices.
3. In a saucepan, add butter & thyme leaves and cook for 1 minute on low heat until melted to infuse the butter.
4. Add honey & brown sugar into the butter mixture and cook for 1-2 minutes on low until well combined. Pour mixture directly over the peaches in the cake tin.
5. For the cake mixture, heat a saucepan on medium heat and add remaining butter. As the butter starts to heat, the milk solids will separate from the butter & it will start to foam. The butter should slowly brown over time. You will need to keep an eye on this as it can happen quickly. This step really makes the cake & brings out a perfect nutty toffee flavour.
6. Once browned, add butter to a mixing bowl with ricotta, sugar and honey and whisk together until well combined. Place eggs & vanilla into the same bowl and mix until incorporated.
7. In a seperate bowl add all dry ingredients including thyme leaves and mix together. Add to the bowl with wet ingredients and whisk together. Pour milk into bowl and mix until just combined.
8. Pour batter into cake tin directly on top of the peaches and spread batter out evenly with a spatula.
9. Place cake into preheated oven for 50-55 minutes until a knife comes out clean. Let the cake cool for 10 mins before flipping onto wire rack or plate. Once cooled, store in the fridge.
Base
- 3 large yellow peaches
- 4 tbsp salted butter
- 2 sprigs thyme (stems removed)
- 2 tbsp honey
- 2 tbsp brown sugar
Cake
- 1/2 cup salted butter
- 1 cup ricotta
- 1 cup caster sugar
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/4 cup milk
- 2 sprigs thyme (stem removed)
- 1 & 1/2 cup plain flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
Method
1. Preheat fan forced oven to 180 degrees Celsius.
2. Cut a circle of baking paper and line the bottom of a cake tin. We recommend that you use a regular cake tin rather than a springform tin as the syrup may leak out. Slice peaches into half moons and arrange onto the baking paper by fanning out the slices.
3. In a saucepan, add butter & thyme leaves and cook for 1 minute on low heat until melted to infuse the butter.
4. Add honey & brown sugar into the butter mixture and cook for 1-2 minutes on low until well combined. Pour mixture directly over the peaches in the cake tin.
5. For the cake mixture, heat a saucepan on medium heat and add remaining butter. As the butter starts to heat, the milk solids will separate from the butter & it will start to foam. The butter should slowly brown over time. You will need to keep an eye on this as it can happen quickly. This step really makes the cake & brings out a perfect nutty toffee flavour.
6. Once browned, add butter to a mixing bowl with ricotta, sugar and honey and whisk together until well combined. Place eggs & vanilla into the same bowl and mix until incorporated.
7. In a seperate bowl add all dry ingredients including thyme leaves and mix together. Add to the bowl with wet ingredients and whisk together. Pour milk into bowl and mix until just combined.
8. Pour batter into cake tin directly on top of the peaches and spread batter out evenly with a spatula.
9. Place cake into preheated oven for 50-55 minutes until a knife comes out clean. Let the cake cool for 10 mins before flipping onto wire rack or plate. Once cooled, store in the fridge.
RECIPE @hughandherÂ
