Ingredients:

• Eggless sponge cake:
• 1/2 tin condensed Milk
• 2.5 cups plain flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp icing Sugar
• 1/2 cup Butter melted
• 1/2 tsp vanilla essence
• 100 ml Milk
• 100 ml Coke or Thumbs Up
• Other ingredients:
• 1/2 cup – plain flour
• 5 – peaches, peeled, halved, stoned
• 1 tbsp – chilled Butter
• 1 tbsp – Lemon juice
• 1/2 cup – Brown sugar
• 1/2 cup – rolled oats
• 2 to 3 pinches – Cinnamon powder

Method:

1. Grease an 8 inch wide flan tin with melted ghee or butter and line with butter paper.
2. Drizzle lemon juice over peach halves.
3. Arrange peaches, cut side up, on bottom of tin.
4. Mix flour and butter to form crumb like mixture.
5. Mix in oats and brown sugar and sprinkle over peaches evenly.
6. Bake in preheated oven for 5-7 minutes at 150 degrees C.
7. Meanwhile prepare sponge batter.
8. Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times. Keep aside.
9. Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
10. Add the flour spoon by spoon, mixing into the condensed milk mixture.
11. In between, add milk as required if the butter begins to get too stiff.
12. Once all the flour is used up, beat the batter till light (5-7 minutes).
13. Add the Coke or Thumbs Up and mix gently till smooth.
14. Pour into a greased cake tin.
15. Pour over the half-Bake peach mixture.
16. Transfer to oven again and bake at 200 degrees C for 5 minutes.
17. Bake at 180 degrees C for 35-40 minutes.
18. Check if done by inserting a skewer which should come out clean.
19. Cool a little before removing carefully from flan tin.
20. Invert over plate with peach side up.
21. Peel off butter paper carefully while still warm.
22. Serve warm or cooled slices with dollops of vanilla ice cream if desired.
23. Can be stored for 2-3 days.

Recipe courtesy of Saroj Kering