Nothing says spring like a dessert that heroes a stone fruit! This peach tray bake with caramel custard is the perfect dessert for easy hosting or as a potluck dish. With the option to serve warm or cold, this recipe is great for those November days where you can’t work out what the weather will be like.
Ingredients
Method
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.
You may be interested in Fast Ed’s rhubarb custard cake:
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