Peach Drizzle Loaf

This fruity bake is light, fluffy, sweet and something a bit different! A great cake to make when you’re wanting to use up some cupboard stores, and it’s super easy to make too. Tastes great on it’s own, or served warm with some Alpro soya cream/dairy free ice cream 🍑

Ingredients

Cake mix

• 220g gluten free self-raising flour

• 220g caster sugar

• 4 eggs

• 1 415g tin of peaches (drained)

• 1 teaspoon cinnamon

• 220g dairy free butter

Drizzle

• 100g icing sugar

• Juice from 1 415g tin of peaches

Topping

• Half a 415g tin of peach slices

• 1 tablespoon caster sugar

• 1 tablespoon dairy free butter

• 1 teaspoon cinnamon

Method

• Pre-heat the oven to 180 degrees (fan)

• Whisk the sugar and butter together

• Add the eggs (individually) to the mix

• Sieve and fold in the flour to the mix

• Drain one can of peach slices using a sieve (keep the juice in a separate bowl)

• Blend the peach slices using a food processor until they’ve formed a puree

• Mix the puree into the cake mix

• Line a loaf tin with greaseproof paper and bake for 40 minutes (or until a knife comes out clean)

• To make the drizzle, mix the peach juice and icing sugar well together until there’s a lump free, smooth consistency

• Heat the tablespoon of butter in a frying pan over medium heat

• Toss the remaining peach slices with cinnamon and caster sugar, place into the frying pan

• Fry the peach slices for around 5-10 minutes on a medium heat, until they begin to caramelise

• Remove the loaf from the oven and leave to cool completely

• Once cooled, brush with the icing to form the drizzle top, then leave to set for 5-10 minutes

• Top with the caramelised peaches