Caramelised Peach Cake: Ooops!

In making myself better at this baking lark, I think it’s good to embrace failure as well as success; plus, the chances of getting some additional hits on the blog go up massively as who can’t resist looking at a disaster?

This past Friday my work held a bake sale for MacMillan (the very worthy Cancer charity, not the tiny tequila-soaked shouty man many of us know); I initially was going to bake the Key Lime Pie seen on the Great British Bake Off, but lack of appropriate flan case and time ran against me. Instead, I found a caramelised peach cake in one of my books which looked appealing and relatively simple – melted butter and light brown muscavdo sugar forming the top, then sliced peach halves with the cake batter poured over them and cooked upside down.

Easy enough – or so I thought. The results kind of speak for themselves.

The peaches, I think, were too moist and the top of the cake never cooked properly – unlike the base, which was completely done and close to burning. The caramelised top came off with the baking paper in the base of the pan. I went over the recipe again and I’d followed it pretty meticulously; it might be a case that the temperature needed to be dropped but I think I’ll notch that one up to experience and move on.

I think attempting something relatively simple – some sort of cupcakes – would be good this week for getting my confidence back on track. I’ve also managed to get my great-Grandmother’s Xmas cake recipe, so that will need to go in the oven this weekend so an appropriate amount of booze can start to be added to it.

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