Italian Peach and Lemon cake

subheading: For the cake:

1 egg

100g sugar

8g vanilla sugar

Zest of 1 lemon

140g butter (softened)

300g all purpose flour

10g baking powder

subheading: For the Cream:

400ml milk

2 egg yolks

5 TB sugar

8g vanilla sugar

3 TB cornstarch

3 TB sour cream or mascarpone

30ml lemon juice

subheading: For the Topping:

800g peaches in syrup, drained and sliced

Egg whites, beaten to stiff peaks (optional for meringue)

Sliced almonds (optional for decoration)

subheading: Prepare the cake base:

Preheat oven to 355°

Grease and flour a round cake pan

Cream together softened butter, sugar and vanilla until light and fluffy

Add egg and lemon zest, mix well

Sift in flour and baking powder, fold gently to incorporate into a smooth batter

Spread evenly into cake pan

subheading: Make the Cream:

In a saucepan, whisk together milk, egg yolks, sugar, vanilla and cornstarch

Cook over medium heat, stirring constantly until thickened

Remove from heat, stir in sour cream or mascarpone and lemon juice

Let cool slightly

subheading: Assemble the cake:

Pour the Cream over the cake base in the pan

Arrange sliced peaches on top

subheading: Bake:

Bake for 40 to 45 minutes until set and golden on top.

subheading: Optional meringue topping:

Spread beaten egg whites over the cake 10 minutes before the end of baking time

Sprinkle with sliced almonds and return to oven to finish baking

subheading: Serve:

Allow cake to cool in pan before slicing and serving

Enjoy as is or with whipped cream or powdered sugar

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