Canned peaches cake

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Oil a deep 20cm cake tin. Put half the peaches in the bowl of a mini food processor or blender, and blitz until smooth. Set aside. Reserve the remaining peaches for decorating the top.

• step 2

  Put the oil, 150g caster sugar, vanilla, lemon zest, yogurt, eggs and puréed peaches in a large bowl, and whisk until smooth. Sift over the flour and a pinch of salt, and fold to combine. Pour the mixture into the tin and arrange the reserved peaches on top.

• step 3

  Bake for 1 hr until the cake is golden, risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 20 mins, then remove to a wire rack and leave to cool completely. Will keep in an airtight container for up to a week.

• step 4

  While the cake bakes, pour the reserved peach juice, the 2 tbsp caster sugar and lemon juice into a small saucepan set over a medium heat and cook, stirring often until the syrup has reduced by half, about 5 mins. Pour into a bowl and cool slightly before brushing over the still-warm cake. As the cake cools, continue brushing over layers of the peach syrup until it has all been used. When the cake has cooled fully, slice into thick wedges and serve with custard, cream or ice cream, if you like.