Lunch box ideas: Fresh peach and almond cake

By Drum Digital
08 June 2014

Do your kids love freshly baked cake? Surprise them with this cake made with fresh fruit.

Do your kids love freshly baked cake? Surprise them with this cake made with fresh fruit.

MAKES 12-16 SQUARES

Preparation time: 20 min

Baking time: 30-35 min

INGREDIENTS

6 eggs, separated

200 ml caster sugar

200 ml plain yoghurt

grated zest of 1 lemon

160 ml (¾ c) fine polenta or

yellow maize meal

175 g (1¾ packet) ground

almonds

8 fresh peaches or nectarines,

sliced

icing sugar for dusting

METHOD

  1. Preheat the oven to 180 °C and line a square cake tin with Baking paper.
  2. Whisk together the egg yolks and caster sugar in a bowl until the mixture is pale and thick and falls back on itself in a thick ribbon.
  3. Add the yoghurt and lemon zest.
  4. Using a metal spoon, fold in the polenta or maize meal and almonds.
  5. Whisk the egg whites until stiff peaks form and gently fold into t – teaspoon/s T – tablespoon/s c – cup/s the polenta mixture.
  6. spoon half the batter into the cake tin, arrange the fruit on top and spoon the remaining batter over. Bake for 30-35 minutes or until golden and firm. Cool in the tin then turn out on a platter.
  7. Dust with icing sugar and cut into squares. For the lunchbox Wrap the squares in wax paper and pack.

The cake lasts well for 3-4 days if kept in an airtight container.

TIP Serve with mascarpone cheese or Greek yoghurt if you’re eating it at home and not packing it for work or school.

- Carmen Niehaus

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