(Hurrah! Another fabulous image. This was taken this afternoon by Jak Bennett, housemate, joker and…I suppose he’s pretty good at photography too… Check out his website

After my rant yesterday, I thought it was only fair that I take up my own challenge to create a small cake that avoided the prissiness of the cupcake-trend to make something that was actually worth eating… Enter the Peachy-Keen Cake!

I’ve split it into 4 stages (A-B-C-D)so you don’t have to faff around with loads of stuff at once. Roast the peaches first so they have a chance to cool down properly before you add them to the cake.

Peachy-Keen Cake (makes 10-12 little cakes)

(You’ll also need some paper cake cases and a 12 holed-cake tin)

A. The Peaches

  • 4 peaches, quartered, stone removed
  • 3 tbsps cranberry juice
  • a good squeeze of 1/2 a lemon
  • (random experimental ingredient – 10 leaves of thyme – leave in or out if you don’t fancy it)
  1. Place all ingredients in a a small oven proof dish. (A large one risks losing the precious juice!) Place in a 180°C oven for about 20-30 minutes. Keep turning them so they don’t catch. Burnt peaches do not taste good.
  2. Once soft enough to mash, crush the roasted peaches with the back of a spoon until they resemble a compote.
  3. Leave to cool completely.
B. For the Cake
  • 150g self-raising flour
  • 110g softened butter
  • 110g castor sugar
  • 2 eggs
  • Zest of a whole lemon (unwaxed)
  1. Stir all ingredients together until the batter is of a light and fluffy consistency.
  2. Spoon into the cake cases and bake at 180°C for about 15 minutes or until they spring back when you lightly press them.
  3. Remove and leave to cool completely. Don’t be tempted to rush as they’ll lose their airiness and taste rubbery.
C. For the Icing
  • 75g softened butter
  • 100g icing sugar
  • 1/2 tsp cinnamon
  • A good squeeze of 1/2 a lemon
  1. Sieve the icing sugar and cinnamon into a bowl with the other ingredients and keep folding and stirring. Keep tasting it as you go along – not too much! – but enough to make it bespoke to your taste-buds. Let’s be honest, if you don’t like it, all this hard work is really not worth it!
D. The Making!
  1. When the cakes are cool, with a sharp knife cut out a small circle on the top of them. Don’t go right down to the bottom though, angle the knife slightly inwards so when the ‘hat’ is removed, you have a rough cone-shaped hole.
  2. Spoon a bit of icing in.
  3. Spoon a bit of peachy stuff in.
  4. Cut the ‘hat’ in half and press gently on top of the cake, sprinkle a little icing sugar over the top with a flourish…

…actually, just be as creative as you want! You can make them look like butterflies, you can make them look like fairies, or they can look as messy as you like, but either way – THEY WILL TASTE REALLY GOOD – so who cares what they look like?

Not sure on what to do for tomorrow’s blog. Perhaps I shouldn’t be so distracted by fun stuff and do more serious stuff, like…job hunting! Hurrah! I’m up for it – of course, I really am! But it feels like I’m balancing very precariously on the end of the plank, and I’m beginning to feel the breeze of the English Channel on the tips of my toes… Best foot forward?

TBC, Rosie x