Preparation time: 20 minutes
Cooking time: 30 minutes (12 minutes for the cake + 18 minutes with custard)
Total time: 50 minutes
Servings: 8-10 slices
Ingredients:
Cake Batter:
- 2 eggs
100g sugar (½ cup)
120ml milk (½ cup)
120ml sunflower oil (½ cup)
200g 00 flour (1¾ cups)
12g baking powder (1 tablespoon)
Zest of 1 lemon
Vanilla Custard Filling:
300ml milk (1¼ cups)
1 egg yolk
10g vanilla sugar (1 tablespoon)
Topping:
200g peaches in syrup (7 oz), sliced
Icing sugar, for dusting
Directions:
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.