Ingredients
4 eggs
150g caster sugar
250g self raising flour
1 tsp vanilla extract
Pinch of salt
2 tbsp melted butter
200g pitted fresh cherrie4 peaches
100g caster sugar
1 tbsp balsamic vinegar
50ml brandy
Pinch of salt
200-300ml of water
Method
Place the eggs and 150g of sugar into your mixing machine and whisk until light and fluffy and at least doubled in size (about 10 minutes)
Pour in the vanilla, salt and flour then gently fold together until a smooth batter is formed, making sure there are no pockets of flour.
Pour the batter into a 26cm baking paper lined spring form tin and bake at 180oC for 20-25 minutes or until just firm in the middle, remove from the oven and allow to cool before removing from the tin.
Pour the 100g of sugar, water, cherries, salt, brandy and balsamic vinegar into a fry pan with a tight fitting lid and bring to a boil, once boiling add the peaches, place on the lid and simmer for 15-20 minutes.
Remove the lid from the fry pan and continue simmering until the sauce is thick and jammy.
Remove the peaches from the pan, peel away the skins and slice them into chunks.
Dress the top of the angel cake with the peach and cherry compote and serve.
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