This is inspired by a box of Himachal peaches that are very much in season and full of sweetness and juiciness! Pairing peaches with browned butter is the perfect little contrast and feels warm and delightful with hints of cinnamon and nutmeg.
The Recipe
Ingredients
1 ½ cups finely diced fresh peaches
1 tbsp orange juice
1 tbsp orange zest
1 ½ cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon powder
1 cup browned butter - soft
½ cup castor sugar
½ cup brown sugar
¼ cup milk
2 eggs
1 tsp vanilla essence
Extra brown and granulated sugar for topping
1 tbsp orange juice
1 tbsp orange zest
1 ½ cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon powder
1 cup browned butter - soft
½ cup castor sugar
½ cup brown sugar
¼ cup milk
2 eggs
1 tsp vanilla essence
Extra brown and granulated sugar for topping
Instructions
Preheat oven at 180C
Prep a 9” square tin with oil and flour
Place the orange juice and zest into the peaches and set aside
In a bowl stir together the dry ingredients and set aside
In a large mixing bowl, whisk browned butter and sugar
Then add the eggs, yoghurt and vanilla and whisk well
Fold in the dry ingredients and then the peaches
Do not overmix
Pour into tin and sprinkle brown and granulated sugar on top
Bake for 30 minutes
NOTE:
Browned butter recipe:
Gently warm the butter in a pan on low heat and stir frequently with a rubber spatula until the butter has browned and you see small caramelized bits
Pour into a bowl and allow to cool completely before placing in the fridge
Prep a 9” square tin with oil and flour
Place the orange juice and zest into the peaches and set aside
In a bowl stir together the dry ingredients and set aside
In a large mixing bowl, whisk browned butter and sugar
Then add the eggs, yoghurt and vanilla and whisk well
Fold in the dry ingredients and then the peaches
Do not overmix
Pour into tin and sprinkle brown and granulated sugar on top
Bake for 30 minutes
NOTE:
Browned butter recipe:
Gently warm the butter in a pan on low heat and stir frequently with a rubber spatula until the butter has browned and you see small caramelized bits
Pour into a bowl and allow to cool completely before placing in the fridge
