Baking a cake with fresh peaches sounded good. Last week I baked the U.A.E apricot cake and that was an absolute favourite of my coworkers. Lets see how this peach cake is liked.
Today the heat finally came down. Last Sunday baking at 100F was not such a great idea, but today we just reached 71 F. Now a bit of rain would be nice too. It is too dry and water supply is getting down.
The recipe calls for peaches that are peeled completely. You can do this the same way you get the peel off tomatoes by sticking them into boiling water for a minute. But I took the easier way. I used a speed peeler to get most of it off.
recipe for the crumble:
2 organic lemons- just the zest
125 g unsalted soft butter
100 g sugar
150 g flour
4 tsp very finely chopped Rosemary
Prepare the crumble first in a stand mixer with a paddle. Just leave the rosemary to the side until the crumble is ready, then fold it in with your hands and make crumble. Stick that on a plate and let it rest in the fridge until you are done with everything else.
recipe for the batter:
Juice of 2 lemons
100 g butter
100 g sugar
1 tsp vanilla extract
pinch of salt
2 large free range eggs
200 g flour
2 tsp baking powder
Heat up your oven to 175 C.
You do not have to clean the bowl of the stand mixer. Just add all ingredients and put the balloon whisk in. It just takes 1 min. Scape down the sides and the bottom and set aside.
Butter and flour a 26 Diameter loose bottom baking dish.
Topping:
600 g of peach flesh /do not weigh the stones or skin
Put the batter in the baking dish, add the peaches and crumble on top
Bake for 60 min.
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