3 eggs
3 tbsp sugar
3 tbsp flour
1 tsp baking powder
1 tsp vanilla essence
1 tbsp milk
Topping
600 ml clear sugar syrup from the peach tin
12-14 peach halves, tinned or fresh
2 tsp gelatin powder
225 ml cream, optional
50-75 ml water
Preheat oven to gas mark 5/190° C. Beat
eggs and sugar until thick and creamy, add vanilla essence. Sift flour with baking powder and gently fold into the egg and sugar mixture alternating with milk. Bake in a greased 10 inch tin for 15 to 20 minutes. Cool on wire rack. Topping: Dissolve gelatin powder in water. Add to the fruit syrup and cook for a few minutes till it reaches the consistency of jelly. Cool and chill till almost set.
When cake has cooled place peach halves upside down in a circular pattern starting from the centre and working ourwards. Spoon the semi-solid gelatin syrup over the peaches. Put enough syrup to cover the peaches, taking care not to spill over the side. Refrigerate immediately. Serve with cream when set.