Golden Peach Pie

The first cake club day of April saw torrential rain and a distinct chill in the air. At five to ten, the cake clubbers were just saving their work and getting up from their chairs when, oh horror! Is that the fire alarm blaring rudely down the corridor? The cake club and all their shivering colleagues milled aimlessly around in the car park for fifteen minutes while the local firemen investigated. Katarina begged them to turn off the oven in the tea room, lest the cake be spoiled, and was promptly labelled the Firestarter. No no! She cried, I was just warming it up, but now I am worried for my golden peach pie. No no! The cake club joined in, we were just joking, of course it was not our cake that set off the alarm, please can we go inside and eat it now?

Fortunately for all concerned, a fault in the wiring was discovered, the alarm turned off and the hungry cake clubbers allowed in to warm their hands on a nice cup of tea, and their stomachs on a perfectly warmed and not at all burned slice of peach pie. And they all lived happily ever after.

Pfirsich Wähe – in Swiss just to be different 🙂

Crust
200 g flour
125 g butter
Rub together until very fine and crumbly
Add 1 egg
1 pinch of salt
Add water if necessary, kneed gently and only until combined

Line a round baking tray with baking paper, then roll out dough and put in tray.

Grind up 100 g almonds, sprinkle on bottom of dough.
Half peaches and put them inside up on almonds.

Filling
2 eggs
200 ml cream
150 ml milk
2 tbsp sugar

Mix together and pour over peaches

Bake for approx. 30 – 40 min or until golden brown

Published in: on April 25, 2011 at 18:55  Leave a Comment  

Blackboy Peach Crumble

Tis the season to be peachy! And thus, Janine produced a blackboy peach extravaganza – with ice cream! Awesome, and just the thing for an autumn morning with a hint of frost in the air.

Published in: on April 25, 2011 at 18:41  Leave a Comment  

Fruit Club

As 2011 dawned fresh and sunny, and Cake Club slowly awoke to a new year of cakin’ delights, Kat, Pen and Janine provided a light and fluffy start to the next 52 weeks of digestive challenges. Fruit Club, designed especially to sound almost healthy, but in the end living up to the Cake Club ideals of high fat and sugar, with a dash of alcohol, went down very well with the troops. The recipes follow.

Fruit salad

Blueberries
Raspberries
1 nectarine
4 plums
1 peach
apple juice to cover
dash of peach schnapps (or whatever you can find in the Party Box)

Mix. Stir. Consume.

Whipped cream

Whip up a bottle of cream. Add a couple of spoons of icing sugar and a yon of vanilla essence.

Fresh Fruit Ice-cream (from Page Lawson)

4 parts fruit
2 parts cream
1 part sugar

Best made with frozen fruit that has been half defrosted.
Mix cream and sugar in a food processor, add fruit and process until smooth.
Freeze and eat (best taken out of freezer half an hour before eating).
You can always add extra chunks of fruit just before half way through the freezing process e.g. passionfruit (or passionfruit syrup) or blueberries or pieces of chocolate

Flavours for fruit club
Banana and passionfruit…stir in the passionfruit once the icecream is partially frozen
Blackboy peach
Apricots

Raspberries or any other fresh fruit will also work.

Pavlova

Recipe to come…

Cake-Off Challenge: La Bombe Noel

The second cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Janine’s La Bombe Noel. This take on Bombe Alaska was an extravaganza of home made blackboy peach ice cream, coated in meringue on a chocolate sponge cake base. The chef claimed, “it’s mainly fruit, so it’s actually quite healthy.” Then she produced a jug of extra chocolate sauce.

Guest Judge, Lord Forrester of Governor’s Bay, didn’t have much time to spare in between spooning this cake hurriedly into his mouth, but paused briefly to say this about the sparkling structure:

A bombe in the finest tradition of Inspector Clouseau. All round delicious summer fruits. Obviously very healthy.

Other comments from the assembled tasters included, “I’m not sure it needs more chocolate sauce, but I think I’d better try it,” and “This ice cream is amazing!”

Vote for Janine’s La Bombe Noel in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:52  Leave a Comment  

Upside Down Peach Cake

The second cake of the first week of excess was a tempting looking sponge by Susan, which, although denoted an upside down cake, turned out to be exactly the right way up. Her report follows.

The recipe is adapted from this online pineapple upside down cake, which is apparently also very tasty.

Dish
A well seasoned, 10 inch skillet.

Topping
Black boy peaches, chopped into 3/8 inch thick pieces. Melt 3/4 stick unsalted butter; add 3/4 cup brown sugar and simmer over moderate heat for 4 minutes. Remove from heat and arrange peach slices, overlapping slightly.

Cake
1 1/2 cups flour
2 to 3 tsp ground cardamom
2 tsp baking powder
1/4 tsp salt
3/4 stick unsalted, softened butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla essence
1 tbsp peach schnapps
1/2 cup cranberry juice
2 tbsp peach schnapps for sprinkling over cake.

Make
Mix dry goods together. Beat butter until light and fluffy, then beat in sugar, followed by eggs, a little at a time. Neat in the vanilla and schnapps. Add half the flour mixture and beat slowly until just mixed. Beat in the cranberry juice, then add the rest of the flour mix and beat until just blended.

Bake
Spoon the batter evenly over the peach topping. Bake at 175°C for about 45 minutes, until golden. Let it stand for 5 minutes before turning out of the skillet. Adjust peach slices, sprinkle schnapps over the cake and cool on a plate.

Consume

Published in: on April 14, 2010 at 19:20  Leave a Comment