Baking

Three-milk cake with peach and lemon thyme jam

Name: Three-milk cake with peach and lemon thyme jam
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 10
Ingredients: 200g unsalted butter, softened; 1 1/3 cups (295g) caster sugar; 2 tsp vanilla bean paste; Finely grated zest of 1 lemon; 6 eggs; 3 cups (450g) self-raising flour, sifted; 600ml buttermilk; 375ml can evaporated milk; 2 1/2 cups (625ml) milk; 500g mascarpone; 1 cup (250ml) thickened cream; 1/2 cup (60g) pure icing sugar, sifted; 1/2 bunch lemon thyme, leaves picked; 2/3 cup (150g) caster sugar; 4 yellow peaches, roughly chopped; 1/2 cup (125ml) elderflower cordial

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20m

1h 30m

Three-milk cake with peach and lemon thyme jam

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by Phoebe Wood

Feb 11, 2018

Serve up something a little bit different for afternoon tea.

200g unsalted butter, softened
1 1/3 cups (295g) caster sugar
2 tsp vanilla bean paste
Finely grated zest of 1 lemon
6 eggs
3 cups (450g) self-raising flour, sifted
600ml buttermilk
375ml can evaporated milk
2 1/2 cups (625ml) milk
500g mascarpone
1 cup (250ml) thickened cream
1/2 cup (60g) pure icing sugar, sifted

Lemon thyme jam

1/2 bunch lemon thyme, leaves picked
2/3 cup (150g) caster sugar
4 yellow peaches, roughly chopped
1/2 cup (125ml) elderflower cordial

Method

1.

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper.
2.

In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add vanilla and zest, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top.
3.

Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean. Stand for 20 minutes, then prick top all over with a skewer.
4.

Combine evaporated milk, milk and remaining 250ml buttermilk in a jug, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 3 hours or overnight until cold.
5.

Meanwhile, for the jam, place all ingredients in a saucepan over mediumlow heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely.
6.

Whisk mascarpone, cream and icing sugar until combined. Place cake on a serving plate, release from pan and spread top with mascarpone mixture. Drizzle over lemon thyme jam just before serving.