PEACH CAKE RECIPE

1/2 Tin Condensed Milk
2 cup Fine Wheat Flour (Maida)
1 cup Butter
1 tsp Baking Powder
1/2 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Vanilla Essence
1 Tin Peach
200 gms Cream
2 tblsp Jam
4 tblsp Icing Sugar
1 cup Cashewnut (Kaju)

• Open the peach tin and separate the liquid and the peaches.
• Except for 4 - 5 peaches cut the rest into small pieces.
• Cut cashewnut (kaju) in samll pieces.
• Mix fine wheat flour (maida) with baking powder.
• In a bowl mix butter and condensed milk..
• Now little by little add the fine wheat flour (maida) and baking powder mixture.
• After it is properly mixed add vanilla essence.
• Mix 1/2 cup of hot water in the mixture and whisk nicely.
• Now apply a layer of butter to a tin.
• Pour the mixture in the tin.
• Preheat the oven for 10 minutes.
• Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
• Prick the cake to see if the cake is ready.
• If it is done take it out and let it cool.
• Now whisk the fresh cream.
• When the cream thickens add icing sugar.
• When the cake cools doen pour some of the liquid from the peach tin.
• When the cake absorbs all the liquid pour some more to make it a bit soft.
• Now cut the cake from the center into 2 halves.
• On the lower half apply half the beaten cream.
• Sprinkle some cut peach pieces and the cashew nuts.
• Now place the other half on the lower section.
• Apply jam on the outer section of the whole cake.
• Apply rest of the cream on the top of the cake.
• And sprinkle rest of the cashewnut (kaju) and peach pieces.

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