Graza

Preheat your oven to 350 F. Grease an 8 inch round pan, and line the bottom with parchment. Sprinkle ⅓ cup of your sugar on the bottom of your pan, making a thin, even layer.

Slice the peaches into thin, even slivers. Arrange them in the pan in alternating rows of yellow and white for contrast. Keep in mind - you will flip this, so you want the final design to be facing the bottom of the pan, not up towards you. For visible “scales”, place each slice with the skin side down against the pan, overlapping with the next row so no skin is visible from above. Keep the rows tight, with no gaps, so the batter can’t seep through and blur the pattern. If you notice thin spots, double up the slices in those areas for full coverage. Set aside while you make your batter.

In a medium bowl, whisk together your cake flour, corn flour, baking powder, and salt. Then, in a small bowl, combine the milk and vanilla.

In a large bowl or stand mixer, combine the remaining cup of sugar (200g) and eggs. Beat with a hand mixer, or a paddle in the stand mixer, until the mix is fluffy and very light in color, around 5 minutes. With the mixer running, slowly stream in your Sizzle until combined.

Add the flour mix in two additions, with the vanilla milk in between your additions, stirring to combine. Once everything is well combined, pour over your peach arrangement.

Bake until golden brown and a toothpick inserted comes out clean, 55 min - 1hr. Let cool for around 10 minutes in the pan, then carefully invert onto a plate. Peel off the parchment and let cool fully.

While cooling, make your whip by whipping the cream, sugar, salt, and vanilla until thick. Then, add in your creme fraiche, and whip until soft peaks form. Slice cake and top with a dollop of whip, and another generous drizzle of Drizzle.