Peaches with Ginger, Pecan & Brown Sugar Cake

INGREDIENTS:
makes one 8″ round cake
for ginger-pecan cake:

  • 1 cup (140 gr) All purpose flour
  • 1/2 cup (60 gr) toasted pecans, finely ground
  • 1/2 tspn salt
  • 1 1/2 tspn baking soda
  • 30 gr (1 oz) fresh ginger, peeled and finely grated
  • 1 cup (200 gr) lightly packed dark brown sugar
  • 1 stick (1/2 cup) butter, at room temperature
  • 2 eggs
  • 1/2 tspn vanilla extract
  • 1/2 cup whole milk

METHOD:

  1. Preheat oven to 180 degrees C. Grease and flour the bottom and sides of the cake pan, and line the bottom with parchment paper. If desired, use bake-even strips.
  2. Whisk together the flour, toasted and ground pecans, salt, and baking soda. Set aside.
  3. In a mixer bowl, combine the grated ginger, brown sugar, and butter. Cream on medium until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time to the butter mixture, beating well after each addition. Beat in the vanilla extract.
  5. Add the flour mixture in two batches, alternating with the whole milk. Beat well after each addition, but do not overmix.
  6. Pour the batter into the prepared cake pan. Smooth the top with the back of a spatula if necessary. Bake for ~60 minutes until a toothpick inserted into the center of the cake comes out cleanly. Remove from oven and let cool on a wire rack for 15 minutes before removing from the pan and cooling completely.

for brown sugar frosting:

  • 2 1/2 Tbspn All Purpose flour
  • 1/2 cup whole milk
  • 1/2 tspn vanilla extract
  • 1 stick (1/2 cup) butter
  • 1/2 cup (50 gr) dark brown sugar
METHOD:
  1. Combine the flour and milk in a small saucepan and cook, whisking constantly, over medium heat until the mixture thickens considerably. Remove from heat and let cool completely. Stir in the vanilla.
  2. In a mixer bowl, cream the butter and brown sugar together until light and fluffy and the sugar is no longer grainy. Beat in the flour and milk mixture.
  3. Spread over cake.

for topping:

  • 2 large peaches, sliced

METHOD:

  1. Arrange the peach slices atop cake.
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Summer Verrine of White Peach and Honey Mousse

Image

INGREDIENTS:

Yellow Peach Purée

  • 1 tsp of gelatin powder
  • 1 Tbl of water
  • 2 large yellow peaches – peeled, pitted and chopped (about 200g of peach flesh)
  • 1 Tbl fresh lime juice
  • 3 Tbl caster sugar (feel free to reduce it if the peaches are really ripe and sweet)

METHOD:

  1. In a little bowl, pour the water over the gelatin powder and set aside for 5 minutes to gel up.
  2. In a food processor, blitz the peaches and lime juice until it’s a smooth purée.
  3. Place the purée in a pot over medium heat, add the sugar and stir to dissolve. Once it’s bubbling, take it off the heat, add the gelatin and stir until it’s completely dissolved.
  4. Set the pot aside to cool to room temperature. After that, pour the purée into your serving glasses and refrigerate until set.

 White Peach Mousse

  • 1/2 Tbl of gelatin powder
  • 2 Tbl water
  • 2 medium white peaches – peeled, pitted and chopped (about 120g of peach flesh)
  • 2 Tbl caster sugar
  • 1 Tbl light honey
  • 125ml cold thickened cream (1/2 cup)
  1. In a little bowl, pour the water over the gelatin powder and set aside for 5 minutes to gel up. Meanwhile chill the bowl and the whisk that you are going to use to whip the cream in the refrigerator.
  2. In a food processor, blitz the white peaches until it’s a smooth purée.
  3. Place the purée in a pot over medium heat, add the sugar and honey and stir to dissolve. Once it’s bubbling, take it off the heat, add the gelatin and stir until it’s completely dissolved.
  4. Set the pot aside to cool. Once it has reached room temperature and has started to set, start whipping the cream to soft peaks.
  5. Fold the peach purée gently into the whipped cream and pour over the chilled yellow peach purée.
  6. Refrigerate to set.