Lemon Cakes with Peaches
5,6 / 10
ready in 1 hr 20 min.
- butter (for the tins)
- flour (for the tins)
- 1.111 cups sugar
- ¾ cup soft butter
- 2 eggs
- 1 unwaxed lemon (juiced, zest grated)
- 2 ¼ cups all-purpose flour
- ½ teaspoon Baking powder
- ½ cup Buttermilk
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease and flour 8 mini Bundt cake tins.
Mix together the sugar and the butter until creamy. Stir in the eggs one after the other until white and creamy. Stir in the lemon juice and zest.
Mix together the flour and the baking powder and gradually stir into the egg and butter mixture along with the buttermilk. Transfer the mixture to the tins and bake for around 20 minutes. Test with a wooden stick to see if they are done.
To make the syrup, place the sugar in a pot with 100 ml water and bring to the boil. Simmer for a few minutes until the sugar has dissolved. Add the lemon zest, simmer for a further 2 minutes then remove from the heat and stir in the lemon juice and the liqueur.
Remove the cakes from the oven, leave to cool for a few minutes, then knock out of the tins onto a wire rack. Pour the syrup over them and leave to cool.
Grill the peach slices in hot oil in a grill pan for around 2 minutes until brown.
Mix the cream with the vanilla and the sugar until smooth and pour into the cakes. Top with the peach slices and serve garnished with mint leaves.