Melted butter and granulated sugar to prepare tin
220g butter cubed
1 tsp vanilla essence
½ tsp almond essence
530g SR flour
Pinch bicarbonate soda
210g sour cream
2 large chopped ripe peaches (with or without skin)
100g white chocolate
1 tbsp cream
Few raspberries or craisins for decoration
Pre heat oven to 175ºC. Prepare bundt tin by brushing well with melted butter. Dust with
granulated sugar and ensure every surface and angle of the tin is covered. Sugar will give your
cake a glistening effect. Otherwise use flour.
Place sugar into TM bowl and mill for 10 seconds on speed 8.
Add butter and mix for 30 seconds on speed 5. Scrape down sides of bowl and repeat.
Add eggs and essences and beat for 10 seconds on speed 7.
Add flour, bicarbonate soda and sour cream and beat together for 30 seconds on speed 6.
Scrape down sides of bowl and repeat if necessary.
Fold through chopped peaches using spatula and pour batter into prepared pan. Make sure mix
settles ‘into’ the crevices of the tin. Only fill tin to within 5 cm from the top. Do not overfill, but
rather use another tin or muffin tin for any remaining mixture.
Bake for 45 minutes or until skewer comes out clean. Allow to cool completely in tin before
To make glaze place chocolate into clean, dry TM bowl and chop for 5 seconds on speed 8.
Scrape down sides of bowl.
Add cream and heat for 2-3 minutes at 50ºC on speed 1 until melted.
Drizzle over cake and top with a few frozen raspberries or dried craisins making sure they get ‘stuck’ on the glaze.