• 1 tin Del Monte Peach Slices
  • 215g plain flour
  • 85g whole-meal flour
  • 4tbsp wheatgerm
  • 150g caster sugar
  • 1tsp bicarbonate of soda
  • 125g crème fraiche
  • 1 egg
  • 2 additional egg whites
  • 2tbsp groundnut oil
  • 1tsp almond extract


1) Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a loaf tin.
2) Drain the Del Monte peaches and chop them roughly.
3) Combine the plain and whole-meal flours, wheatgerm, sugar and bicarbonate of soda in a large bowl.
4) In a separate, smaller bowl, mix together the crème fraiche, whole egg, egg whites, groundnut oil and almond essence. Make a well in the dry ingredients, pour in the crème fraiche mixture and stir gently until combined. Fold in the Del Monte peaches.
5) Spoon the mixture into the tin and smooth the top. Bake in the oven for one hour. Cool in the tin for 10 minutes, then on a wire rack, and ensure the loaf cools completely before slicing and serving with lashings of butter and jam or marmalade!

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