Preheat
oven to gas mark 5/190º C. Beat eggs and sugar until thick
and creamy, add vanilla essence. Sift flour with baking
powder and gently fold into the egg and sugar mixture
alternating with milk. Bake in a greased 10 inch tin for
15-20 minutes. Cool on wire rack.
Topping: Dissolve gelatin powder in water. Add to the
fruit syrup and cook for a few minutes till it reaches the
consistency of jelly. Cool and chill till almost set.
When
cake has cooled place peach halves upside down in a circular
pattern starting from the centre and working outwards. Spoon
the semi-solid gelatin syrup over the peaches. Put enough
syrup to cover the peaches, taking care not to spill over
the side. Refrigerate immediately.
