Treacle and Peach Cakes

Step 1

Preheat oven to 170°C (160°C fan forced). Grease and line bases of 8 x ½ cup (125ml) mini loaf pans or muffin pans.

Step 2

Place butter, brown sugar, and treacle in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 2 mins. Remove from heat and cool for 10 minutes.

Step 3

Sift flour, ginger, and bicarbonate of soda into a large bowl. Add almond meal and mix to combine. Whisk, egg and milk in a jug. Add peaches and stir until evenly combined. Make a well in the centre of dry ingredients and stir egg mixture, and cooled treacle mixture.

Step 4

Spoon batter into the prepared pans. Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Allow the loaves to stand for 10 mins before turning out onto a wire rack.