Ingredients
200 g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 tsp vanilla extract
3 eggs, at room temperature
1¾ cups plain flour
¼ cup custard powder
2 tsp baking powder
2 medium yellow peaches (320 g)
Icing sugar mixture, to decorate
Custard
2 tbsp custard powder
¼ cup caster sugar
1 cup milk
Method
- Grease a 22cm round x 7cm-deep cake pan. Line base and side with baking paper, extending paper 3cm above pan edge.
- To make cake, beat butter, sugar and extract in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Sift over combined flour, custard powder and baking powder. Stir with a wooden spoon until combined. Spoon half the cake mixture into prepared cake pan. Smooth top. Spread over cold custard. Drop remaining cake mixture over custard. Smooth top.
- Cut peaches into 12 wedges. Discard stones. Arrange wedges over cake mixture.
- Cook in a moderate oven (180C) for 30 minutes. Reduce oven to moderately slow (160C). Cook for a further 45 minutes, or until lightly golden and firm to touch. Stand for 15 minutes in pan. Turn out onto a plate. Remove pan. Invert onto a serving plate.
- Serve cake warm, dusted with sifted icing sugar.
- To make custard, sift custard powder and sugar into a medium heatproof bowl. Bring milk to boil in a saucepan. Gradually whisk into sugar mixture until combined. Return mixture to same saucepan. Whisk over a medium heat until thickened. Transfer to a heatproof bowl. Cover surface with plastic wrap to prevent skin from forming. Cool.