Peach Teacake

I rarely get in the mood for baking as I find it quite labourious - precise measurements on the ingredients, followed by washing up.

My recipe is modified from the Sheila's Pudding recipe found in Jamie Oliver's The Naked Chef Takes Off. Mine isn't heavy like a pudding, and is more like a cake.

The ingredients :

• 1 can of peaches
• 1/2 cup sugar**
• 1 cup self-rising flour
• 1/2 tsp vanilla essence
• 2 eggs
• 150 g butter (unsalted)

Note : oven to be pre-heated to 180 degree celsius
**you can lessen the sugar amount and add in some syrup leftover from the canned peaches, and in which case, you should add a little more flour

• Grease the baking pan with some butter, and dust with some flour. Lay the peach halves into the pan

• In a bowl, add the eggs, sugar, butter and vanilla essence

• Whisk the ingredients till light & fluffy

• Add the flour (sift it)

• Fold the flour in, and mix thoroughly

• Spread the mix over the peaches and even it out

• Bake at 180 degree celsius for 45 mins . The pretty patterns on the surface are due to lesser batter that sit over where the peaches are, so if you want your cake to look pretty, arrange the peach halves well in the pan first

• Remove from oven, and serve with hot custard or something cold, like vanilla ice-cream

• Burp!

Wait! If you still have some syrup left from the canned peaches, use it in place of sugar for your morning or afternoon tea. Mmmmmmmmmm ...

Chilled yogurt cheesecake

Ingredients

For the base,

• suggest to use a round mould - get those with removable bottom
• 200g marie buscuits / digestive / oreo biscuits (finely milled)
• 100g melted butter

      (combine base ingredients together and press firmly onto the base. Keep chilled)

For yogurt cheese,

• 20g gelatin powder
• 200ml peach syrup from canned peaches
• 2x250g cream cheese at room temperature
• 160g castor sugar
• 1 can of peaches (cut into small pieces)
• 300g plain yogurt

Method

1. double-boil gelatine powder with peach syrup, keep stirring it to make sure all gelatin powder is dissolved. Leave to cool well
2. beat cream cheese and castor sugar till fluffy
3. add in yogurt, then peaches. Mix well.
4. add (1) to the mixture
5. mix well and pour into the biscuit base. Keep chilled for 3 hrs to set the mixture