Peach And Ginger Cakes With Custard – a delicious recipe with butter, sugar, egg, flour, ground ginger, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease a 6-cup Texas muffin pan.
2
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg, beating until well combined.
3
Sift the flour, ginger and baking soda into a bowl. Fold into the batter alternately with the combined syrup and 3/4 cup hot water until smooth.
4
Place half of the peach slices evenly in the bottom of each muffin cup. Spoon the batter over the peaches until 3/4 full. Top each with the remaining peach slices.
5
Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve the cakes with custard.
526
kcal
Calories
26
g
Fat
66
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, at room temperature, 1/2 cup sugar, 1 None egg, 1 3/4 cups flour, and more.
Yes, Peach And Ginger Cakes With Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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