Peach tray bake with caramel custard
From the tried and trusted peach melba to grandma's cobbler, peaches are one of the best fruits to use in a dessert. Lucky for us, it's stone fruit season!
What is a British tray bake?
A tray bake is a type of dessert that is chewy and flat. Usually baked in a tray, it is then cut into small squares and served with or without sauce.
How deep is a traybake tin?
A tray bake tin or lamington tin is usually around 4cm deep.
1/2 cup extra thick custard, plus extra 1/2 cup
180g unsalted butter, at room temperature
1 cup caster sugar
4 free-range eggs, at room temperature
1 tsp vanilla extract
1 2/3 cups self-raising flour, sifted
1 cup almond meal
2 yellow peaches, thickly sliced
1/4 cup flaked almonds
2 Tbsp demerara sugar
2 Tbsp apricot jam
CARAMEL CUSTARD SAUCE
1 cup extra thick custard
2 tsp dulce de leche or caramel sauce
Preheat oven to 160°C fan-forced (180°C conventional). Loosely line a 20 x 30cm lamington pan with baking paper.
Using an electric mixer fitted with a paddle attachment, beat custard, butter and sugar on high for 5 minutes or until pale and fluffy. Add eggs one at a time, until incorporated, followed by vanilla (mixture may look a little curdled but will come back together). Add flour and almond meal and beat on low until combined.
Spoon batter into prepared pan and smooth top. Make 6-8 indents in batter and spoon extra custard to fill each hole. Arrange peaches around indents. Sprinkle with almonds and follow with demerara sugar. Bake for 35-40 minutes or until a skewer inserted into cake comes out clean.
Meanwhile, to make Caramel custard, combine custard and dulce de leche in a small bowl, stir until smooth. Refrigerate until ready to use.
Heat jam in microwave on HIGH (100% power) for 15 seconds or until warm. Brush warm jam over hot cake to glaze and set aside for 15 minutes. Take caramel custard out of fridge 10 minutes before serving. Serve cake warm or cold drizzled with caramel custard sauce.