Peaches are full season and they go absolutely delicious in the upside cake with caramel, homemade whipped cream and blackberries ... Detox Juice Recipe What is neijuan, and why is China worried ...

For this recipe you will need 12 cream horn moulds ... then remove from the moulds and cool completely on a wire rack. For the peach cream, whisk all the ingredients together until soft peaks ...

BUY 400g tin peaches in juice ... to a cooling rack. The cake will keep in an airtight container for 3 to 5 days. Per serving 481 calories, 28g fat (12.5g saturated), 49g carbohydrate Try this Serve ...

Peel, stone and cut the peaches into chunks about half an inch long. Cream the butter and sugar until ... Scrape the mixture into a greased springform cake tin and bake for 1 hour and 10 minutes.

Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with the peach halves, cut-side-down. Preheat the oven to 350 degrees. Add the sugar and melted butter to the ...

Unmold the cake and transfer to a platter. Cut the cake into wedges and serve with the peaches and whipped cream.

You could replace the milk powder with one or two cups of full-cream ... cakes with extra butter, drizzled liberally in golden syrup, and with the peach salsa and sprigs of mint on top. The best ...