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.

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VegetarianHigh in vitamin E

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

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Ingredients

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

Method

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.