Cornwall's Clandestine Cake Club helping the launch party of the CCC Cookbook go with a swing, or rather go with cake. In the afternoon, as we were in the vicinity, CT and I made the most of the sunshine and went for a welcome walk around the National Trust's Trelissick Garden. Not only were there lots of snowdrops, camellias, rhododendrons and even azaleas in flower, but there were a number of striking artworks we hadn't seen before.
A rather lovely day was topped off very nicely when I arrived home to find an unexpected parcel. A parcel containing a big red Valentine's box all tied up with a heart shaped card and red bow. I'd sort of got an inkling from the address that it was probably aimed more at my blog than at me personally, but this in no way detracted from my delight at finding a host of golden stone fruit nestling in the box, South African plums, peaches and nectarines.
Eat Your Books to see what peachy recipes I might have to inspire me. I found several and all looked good, but in the end I thought I'd try something based on Mollie Katzen's Peach Puddingcake from The Enchanted Broccoli Forest. I adapted things a little, converted the US cup measures into metric and added white chocolate and flaked almonds.
This is how I made
Peach and White Chocolate Cake
- Melted 40g unsalted butter and 50g vanillary white chocolate (G&B) in a small pan over a low heat. Set aside to cool a little.
- Stoned and sliced two medium peaches and one nectarine.
- Whisked 2 duck eggs with 200g (1 cup) of light brown sugar until thick and pale.
- Added 1 tsp vanilla extract and 1/4 tsp almond extract and whisked for a little longer.
- Sieved in 300g (2 cups) flour (1/2 wholemeal spelt, half white), 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp allspice and 1/4 tsp salt.
- Folded this as gently as possible into the mixture.
- Mixed in 240 ml (1 cup) milk, bit by bit.
- Stirred in the butter & chocolate as gently as possible followed by the peach slices.
- Spooned into a 9" sq cake mould.
- Placed the nectarine slices on top and scattered with a spoonful of flaked almonds.
- Baked at 180C for 35 minutes until well risen, golden and firm on top.
- Left to cool and cut into 16 squares.
Many thanks to Chocolate Log Blog's mystery Valentine and I hope to commence with the next 500 posts very shortly.
Turquoise Lemons but hosted by Elizabeth's Kitchen is fruit. Well, stone fruit doesn't usually last very long and the peaches in particular needed using quickly, so I think this peach and white chocolate cake qualifies.
Made with Love Mondays.
Dolly Bakes and Laura Loves Cakes.