Sunday, 5 May 2013

Peaches & Cream

 photo 3b2f6702-b875-4df6-ad2a-cc14e29eb6f3_zps8b804859.jpg
 photo 11773db6-0858-4572-a91d-eeb7fad3b844_zps2419b81f.jpg

Yes, this was a long time coming, I know. Ahhhhh gateau...need I say anymore? As much a nice Victoria sponge is ideal with an afternoon cuppa, or cheesecake is perfect for that stolen midnight couch treat, I find there's nothing quite like a fresh cream cake (except maybe a cupcake!) to top off an already indulgent meal - palatable and thankfully, light enough to be stomachable. 

Now, in light of just HOW much was consumed during the preceding celebratory lunch, I wouldn't be surprised if you were disgusted that we still managed to chomp through cake for afters. BUT. You've gotta trust me here, because really, gateaux are more cream than cake, more air bubbles than butter blobs. And yet it really does quench that craving for something sweet. So. Give it a go. If you don't like peaches, try passion fruit. Or raspberries. Both delectable in combination with white chocolate. Just an aside for you though, while we're at it. Don't blame me if once you start, you just can't stop. It's so remarkably light, you'll never feel you've had 'enough'. Honest.  

To have yourself a peachy time, you will need -  

- 175g unsalted butter, softened
- 2tbsp grated orange rind
- 175g caster sugar
- 3 medium eggs
- 100g white choc, melted but then cooled
- 225g self-raising flour
- 300ml double cream
- 40g icing sugar
- 125g almonds, blanched then skinned & chopped

For the peach filling - 

- 1 can of peaches, chopped
- 300ml double cream
-50g icing sugar

What to do - 

1. Preheat the oven to 170°C & lightly oil & line a 9 inch round cake tin. Cream the butter, orange rind and sugar together until light and fluffy.

2. Add the eggs, one at a time, beating well after each one and then add in the cooled white chocolate. 

3. Add the flour and 175ml of cold water in 2 separate batches. Spoon the mixture into the prepared tin & bake in the preheated oven for an hour and a quarter, or until firm. 

4. Leave to cool for 5 minutes and then turn out onto a wiring rack. To make the filling, whip together the cream and icing sugar until soft peaks form, and then fold in the peaches (reserve a few for topping, if you like). 

5. Split the now (hopefully!) cooled cake into two layers. Place one layer on your serving plate and spread with the peach filling. If you're lucky and somehow end up with too much, feel OBLIGED to eat it. 

6. Top with the other half of the cake and now, whip the other 300ml of cream with the icing sugar until, again, soft peaks form (deja vu, I know). Spread over the top and sides of the cake.

7. And finally, press the almonds into the side of the cake. You can sprinkle some on top too should you wish, of you can top with more peaches, like I did. 

8. If you can help yourself, refrigerate. If you can't... well, not my problem ;) 


sl x

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...