Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, cream cheese, caster sugar and eggs in small bowl with electric mixer until light and fluffy. Add sifted flours and orange blossom water; beat on low speed until combined. Divide mixture into paper cases, smooth surface.
3.Bake cakes about 25 minutes. Stand cakes in pan 10 minutes before turning, top-side up, onto wire rack to cool.
4.Meanwhile, combine peaches, the water and extra caster sugar in small saucepan, bring to the boil. Boil, uncovered, about 10 minutes or until peaches are soft and liquid is almost absorbed. Cool.
5.Cut a 2cm (¾-inch) deep hole in centre of each cake, fill with half the peach mixture. Discard cake tops.
6.Beat cream and icing sugar in small bowl with electric mixer until soft peaks form. Top cakes with whipped cream and remaining peach mixture.
It is fine to use just one 300ml carton of cream for this recipe.
Note
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