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@duoibonghoanglan: 😍❤️ #PhuongTuan #J97 #JackJ97 #hoahaiduongjack

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Sunday 10 May 2026 12:47:05 GMT
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duoibonghoanglan
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Nguồn clip: Nhạc vào lời ra
2026-05-10 12:47:51
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l.thm675
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2026-05-10 18:38:51
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Peach Cake 🍑 A soft, buttery peach cake packed with juicy peaches. Delicious served with yoghurt or vanilla ice cream. Ingredients: 1 large can (825 g / 29 oz) sliced peaches in juice or syrup 225 g (1¾ cups) plain (all-purpose) flour 150 g (¾ cup) granulated sugar ¼ teaspoon salt 2 teaspoons baking powder ¼ teaspoon baking soda 2 large eggs 150 g (⅔ cup) buttermilk 114 g (½ cup) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1–2 tablespoons granulated sugar Method: Preheat oven to 175°C conventional. Line the base of a 20–23 cm round cake tin. Drain the peaches, reserving the juice or syrup. Pat dry. Chop 180g (about 1¼ cups) for the batter and thinly slice 150–200g (about 1–1½ cups) for the top. Whisk together the dry ingredients. In a separate bowl, whisk the eggs, buttermilk, melted butter and vanilla. Fold the dry ingredients into the wet until just combined, then fold through the chopped peaches. Pour into the tin. Arrange the peach slices over the top and sprinkle with sugar. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10–15 minutes, then remove. Once cool, dust with icing sugar. Peach Drizzle Simmer the reserved peach juice or syrup until reduced and slightly syrupy. Cool before serving. Serve with yoghurt or vanilla ice cream, extra leftover peaches and peach drizzle, if desired.#peachcake #EasyRecipe #homebaker #cakerecipe #baking
Peach Cake 🍑 A soft, buttery peach cake packed with juicy peaches. Delicious served with yoghurt or vanilla ice cream. Ingredients: 1 large can (825 g / 29 oz) sliced peaches in juice or syrup 225 g (1¾ cups) plain (all-purpose) flour 150 g (¾ cup) granulated sugar ¼ teaspoon salt 2 teaspoons baking powder ¼ teaspoon baking soda 2 large eggs 150 g (⅔ cup) buttermilk 114 g (½ cup) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1–2 tablespoons granulated sugar Method: Preheat oven to 175°C conventional. Line the base of a 20–23 cm round cake tin. Drain the peaches, reserving the juice or syrup. Pat dry. Chop 180g (about 1¼ cups) for the batter and thinly slice 150–200g (about 1–1½ cups) for the top. Whisk together the dry ingredients. In a separate bowl, whisk the eggs, buttermilk, melted butter and vanilla. Fold the dry ingredients into the wet until just combined, then fold through the chopped peaches. Pour into the tin. Arrange the peach slices over the top and sprinkle with sugar. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10–15 minutes, then remove. Once cool, dust with icing sugar. Peach Drizzle Simmer the reserved peach juice or syrup until reduced and slightly syrupy. Cool before serving. Serve with yoghurt or vanilla ice cream, extra leftover peaches and peach drizzle, if desired.#peachcake #EasyRecipe #homebaker #cakerecipe #baking
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