Ingredients
For the vanilla custard
2 vanilla pods
2 rounded tbsp custard powder
2 tbsp caster sugar
500ml milk
For the sponge
100g self-raising flour
100g caster sugar
100g butter, softened
1 tsp baking powder
finely grated zest of 1 orange
2 eggs
1-2 tbsp milk
3 tbsp lemon curd
4 large or 6 medium peaches, each cut into 6 wedges
For the fruit
4 tbsp caster sugar
8 tbsp sweet white wine such as Muscat (or water)
To serve
284ml carton double cream, lightly whipped
vanilla sticks
Method
Halve the vanilla pods lengthways and scrape the seeds, then mix the custard powder, sugar, vanilla seeds and 2 tbsp milk. Boil remaining milk, then whisk into the custard. return the custard to the cleaned pan and bring to the boil, stirring until thick. Strain the custard through a sieve into a bowl, cover and leave to cool. chill to set.
For the sponge, heat oven to 180c/fan 160c/ gas 4. Butter and line the base of an 18cm sandwich cake tin. Put all the ingredients, except the milk and lemon curd, in a food processor and blitz until smooth. Add enough milk for a soft dropping consistency. Spoon the sponge mix into the tin, level the top and bake for about 25 mins until just firm. cool on a wire rack, then split the cake across the middle into two discs. Spread one disc with the lemon curd and sandwich together.
Sprinkle the peaches with the caster sugar in a frying pan and cook over a moderate heat. After 1 min, pour the wine over. Continue to simmer for 2-3 mins. remove the fruits, and reduce the liquor to a syrup. can be prepared several hrs ahead.
Now Finish it in style Cut the sponge into 6 wedges, then slice each wedge into 3. For each serving, place 3 sponge slices in a wide shallow bowl.
Top with peach slices, drizzle with syrup and finish with vanilla custard and cream, and a sugared vanilla stick (see Gary’s tip, right).
