Sesame, peach & honey loaf cake

Name: Sesame, peach & honey loaf cake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 125 ml sunflower oil, plus extra for greasing; 20 ml toasted sesame oil; 175 g light muscovado sugar; 3 tbsp orange blossom honey; 3 large eggs; 2 unwaxed lemons, zest plus 2 tbsp juice; 2 tsp vanilla extract; 225 g self-raising flour; 2 tsp baking powder; 25 g ground almonds; 2 ripe peaches, 1 finely chopped and 1 thinly sliced; 1 tbsp sesame seeds

This is a pleasingly dense tea cake, gently scented with sesame oil, lemon zest and fresh peaches. Coating the still-warm cake with orange blossom honey creates an instant glaze.

0 out of 5 stars(0) Rate this recipe

VegetarianHigh in vitamin E

Serves10
CourseSnack
Prepare30 mins
Cook1 hr 20 mins
Total time1 hr 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

125ml sunflower oil, plus extra for greasing
20ml toasted sesame oil
175g light muscovado sugar
3 tbsp orange blossom honey
3 large eggs
2 unwaxed lemons, zest plus 2 tbsp juice
2 tsp vanilla extract
225g self-raising flour
2 tsp baking powder
25g ground almonds
2 ripe peaches, 1 finely chopped and 1 thinly sliced
1 tbsp sesame seeds

Preheat the oven to 170°C, gas mark 3. Grease and line a 900g loaf tin. Use electric beaters to beat the sunflower and sesame oils with the sugar and 1 tbsp honey until combined. Add the eggs and beat for 4 minutes until the mixture has thickened and increased in volume by about ⅓. Briefly beat in the lemon zest, juice and vanilla, then use a spatula to fold in the flour, baking powder and almonds to form a thick batter with a dropping consistency. Fold in the chopped peaches. Tip the batter into the tin, smooth the top and sprinkle evenly with the sesame seeds. Arrange the thinly sliced peaches in a fan shape on top of the batter.
Bake for 1 hour-1 hour 20 minutes, turning the tin round halfway, until a skewer inserted in the middle comes out clean. Check the cake after 50 minutes and if the top is browning too fast, cover loosely with foil. Drizzle the remaining 2 tbsp honey over the entire surface of the cake, then leave to cool in the tin for 10 minutes. Remove from the tin, peeling the paper away and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container in a cool place for 5 days.

Typical values per serving when made using specific products in recipe