Peach And Custard Cake Recipe

Ingredients

• Custard powder. . . . . . . . . . . 1/3 cup
• Brown sugar, firmly packed. . . .1 cup
• Milk. . . . . . . . . . . . . . . . . . . 1cup
• Butter. . . . . . . . . . . . . . . . . . 2 teaspoons
• Egg. . . . . . . . . . . . . . . . . . . 1
• Extra butter. . . . . . . . . . . . . . 125g
• Castor sugar. . . . . . . . . . . . . . 2/3 cup
• Extra eggs. . . . . . . . . . . . . . . 2
• Self-raising floor. . . . . . . . . . . 2 cups
• Milk. . . . . . . . . . . . . . . . . . . . 2/3 cup
• Peeled peaches. . . . . . . . . . . . 500g

How to make Peach And Custard Cake

1. Combine custard powder and brown sugar in saucepan, gradually stir in milk, cook, stirring until mixture boilsand thickens.Stir in butter and egg.
2. cool to room temperature.
3. Cream softened extra butter and castor sugar until light and fluffy, beat in extra eggs one at a time.Stir with sifted flour alternately with milk.Spread half the cake mixture over base of greased and lined deep square cake pan.Spread evenly with custard, topped with sliced peaches, spread evenly with remaining cake mixture.Bake in moderate oven 50 minutes, reduce to slow, cook furthue 30 minutes.
4. Cook to room temperature in pan before turning onto wire rack.Dust with sifting ice sugar.