Description
A delightful cake infused with jasmine, fresh peaches, and creamy vanilla, perfect for summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1/2 cup jasmine tea (steeped in warm milk)
- 2 ripe peaches, sliced
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
- Sliced almonds for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Steep jasmine tea in warm milk, then let cool.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs, mixing one at a time, and beat well after each addition.
- Stir in the cooled milk with steeped jasmine.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture.
- Fold in fresh peach slices gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and garnish with peach slices and jasmine petals.
Notes
Store leftover cake in an airtight container at room temperature for up to three days. Can freeze for up to three months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American