1. Prepare the Cake Batter:
Preheat the oven: Set the oven to 180°C (350°F) with the fan on.
In a large bowl, beat 2 eggs with 100g sugar until light and fluffy.
Gradually add 120ml milk and 120ml sunflower oil, whisking continuously.
Sift in 200g of 00 flour and 12g of baking powder, then fold the dry ingredients into the wet mixture until combined.
Add the lemon zest and mix gently.
Bake: Pour the batter into a greased or lined 25cm (10-inch) cake pan. Bake for 12 minutes in the preheated fan oven at 180°C.
2. Prepare the Vanilla Custard Filling:
In a small saucepan, heat 300ml milk over medium heat until warm but not boiling.
In a separate bowl, whisk together 1 egg yolk, 10g vanilla sugar, 2 tablespoons sugar, and 2 tablespoons corn starch.
Gradually pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens (about 2-3 minutes).
Remove from heat and stir in 40ml lemon juice for a bright citrus flavor.
Let the custard cool slightly.
3. Assemble the Cake:
Remove the partially baked cake from the oven after 12 minutes.
Gently spread the cooled vanilla custard over the top of the cake.
Add peach slices: Arrange the 200g peaches (drained and sliced) on top of the custard layer.
Return the cake to the oven and bake for an additional 18 minutes at 180°C.
4. Final Touches:
Cool the cake on a wire rack once it’s fully baked.
Dust the top with icing sugar before serving.
Serving Suggestions:
Serve this cake warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
For extra decoration, add a few fresh mint leaves on top.
Cooking Tips:
Make sure to stir the custard continuously to avoid lumps and ensure a smooth texture.
If using fresh peaches instead of canned, peel and slice them before arranging them on top of the custard.
Nutritional Benefits:
Lemon adds a dose of vitamin C and antioxidants.
Peaches are a great source of fiber, vitamins A and C, and are naturally sweet.
The custard adds a creamy texture with protein from the egg yolk and milk.
Dietary Information:
This recipe contains dairy and gluten. For a dairy-free version, substitute plant-based milk and use an egg alternative for the custard.
To make it gluten-free, use gluten-free flour.
Nutritional Facts (per slice):
Calories: ~270
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Sugar: 20g
Fiber: 2g
Storage:
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: This cake can be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
The combination of light cake, creamy custard, and sweet peaches makes this dessert refreshing and delightful.
It’s simple to prepare and doesn’t require any complex techniques.
The lemon zest and juice add a bright citrus flavor, balancing the sweetness of the peaches and custard.
Conclusion:
This Lemon Peach Cake with Vanilla Custard Filling is a lovely, light dessert perfect for any occasion. The soft sponge, combined with the creamy vanilla custard and juicy peaches, makes each bite a treat. Whether enjoyed on a sunny afternoon or shared at a gathering, this cake is sure to impress.
FAQs:
Can I use fresh peaches instead of canned?
Yes, fresh peaches work great in this recipe. Simply peel, slice, and use them in place of canned peaches.
Can I make this cake ahead of time?
Yes, you can bake the cake and store it in the refrigerator for up to 2 days. It’s best served fresh, but it can also be prepared a day in advance.
What other fruits can I use instead of peaches?
You can use apricots, nectarines, or even berries like strawberries or blueberries.
Can I skip the custard layer?
While the custard adds creaminess to the cake, you can skip it for a simpler version or replace it with whipped cream or mascarpone.
How do I prevent the custard from being too runny?
Make sure to cook the custard over low heat until it thickens. Stir constantly to avoid any lumps.
Can I make this cake gluten-free?
Yes, substitute the 00 flour with a gluten-free flour blend for a gluten-free version.
Can I use a different type of sugar for the custard?
You can substitute regular sugar with coconut sugar, brown sugar, or a sugar-free alternative if preferred.
What can I substitute for vanilla sugar?
If you don’t have vanilla sugar, use 1 teaspoon of vanilla extract or paste.
How can I make this cake dairy-free?
Use a plant-based milk (like almond or oat milk) in place of dairy milk, and substitute the custard ingredients with dairy-free alternatives.
Can I bake this in a different type of pan?
Yes, you can use a square or round cake pan, but the baking times may vary slightly depending on the size.
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