Peach Cake

Ingredients

• 1/2 Tin Condensed Milk
• 2 cups Fine Wheat Flour
• 1 cup Butter
• 1 tsp Baking Powder
• 1/2 tsp Sodium Bicarbonate
• 1 tsp Vanilla Essence
• 1 Tin Peach
• 200 gms Fresh Cream
• 2 tbsp Jam
• 4 tbsp Icing Sugar
• 1 cup Cashew Nuts, chopped

1. Preparation

   • Open the peach tin and separate the syrup from the peaches.
   • Chop all peaches except 4–5 whole pieces.
   • Chop cashew nuts into small pieces.
   • Mix fine wheat flour with baking powder and sodium bicarbonate.
   • In a bowl, beat butter and condensed milk until smooth.
   • Gradually add the flour mixture to the butter-condensed milk mixture.
   • Add vanilla essence and mix well.
   • Add 1/2 cup hot water and whisk until smooth.

2. Baking the Cake

   • Grease a baking tin with butter.
   • Pour the batter into the tin.
   • Preheat the oven to 400°F (200°C) for 10 minutes.
   • Bake the cake for 30 minutes.
   • Check doneness by inserting a skewer; it should come out clean.
   • Remove the cake and let it cool.

3. Preparing the Cream

   • Whisk fresh cream until it thickens.
   • Add icing sugar and mix well.

4. Assembling the Cake

   • Pour some of the peach syrup over the cooled cake to soften it.
   • Slice the cake horizontally into two halves.
   • Spread half of the whipped cream on the bottom half.
   • Sprinkle chopped peach pieces and cashew nuts over the cream.
   • Place the top half of the cake over the lower half.
   • Spread jam on the outer layer of the cake.
   • Apply the remaining whipped cream on top.
   • Garnish with remaining peach pieces and cashew nuts.

5. Serving

   • Chill the cake for a while before serving.
   • Slice and serve fresh.