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<\/p>\nThree-milk Cake with Peach and Lemon Thyme Jam<\/p>\n
<\/p>\n
200g unsalted butter, softened<\/p>\n
1 1\/3 C. (295g) caster sugar<\/p>\n
2 tsp. vanilla bean paste<\/p>\n
Finely grated zest of 1 lemon<\/p>\n
6 eggs<\/p>\n
3 C. (450g) self-raising flour, sifted<\/p>\n
600ml buttermilk<\/p>\n
375ml can evaporated milk<\/p>\n
2 1\/2 C. (625ml) milk<\/p>\n
500g mascarpone<\/p>\n
1 C. (250ml) thickened cream<\/p>\n
1\/2 C. (60g) pure icing sugar, sifted<\/p>\n
LEMON THYME JAM<\/p>\n
1\/2 bunch lemon thyme, leaves picked<\/p>\n
2\/3 C. (150g) caster sugar<\/p>\n
4 yellow peaches, roughly chopped<\/p>\n
1\/2 C. (125ml) elderflower cordial<\/p>\n
<\/p>\n
Preheat the oven to 160\u00c2\u00b0C. Grease a 22cm springform cake pan and line with baking paper. 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. Bake for 1 hour 15 minutes or until a skewer inserted into center comes out clean. Stand for 20 minutes, then prick top all over with a skewer. 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. Meanwhile, for the jam, place all ingredients in a saucepan over medium low heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Three-milk Cake with Peach and Lemon Thyme Jam 200g unsalted butter, softened 1 1\/3 C. (295g) caster sugar 2 tsp. vanilla bean paste Finely grated zest of 1 lemon 6 eggs 3 C. (450g) self-raising flour, sifted 600ml buttermilk 375ml can evaporated milk 2 1\/2 C. (625ml) milk 500g mascarpone 1 C. (250ml) thickened cream 1\/2 C. (60g) pure icing sugar, sifted LEMON THYME JAM 1\/2 bunch lemon thyme, leaves picked 2\/3 C. (150g) caster sugar 4 yellow peaches, roughly…<\/p>\n