Tag Archives: peaches

Today’s cake – peach and hazelnut cake

Hello. I haven’t written any thing here for quite a while (though I have been posting a few things on my Facebook page). In my little “tribe” of bloggers that I’ve gotten to know over the years, some who I have met in person, at one point or other the blogging mojo is lost and it’s pens down. So I guess it was my turn.  But back now, sort of, from my hiatus.  “Where have your cakes gone?” asked my blog mother.  So Signora, this one’s for you.

Recently, I’ve been trying quite a few recipes from Ottolenghi’s SIMPLE.  There is plenty in there that appeal to my vegacquarian Marito.  This is one of the desserts, though I did modify it as it contains raspberries which I don’t really like, I’m more of a mulberry and blackberry girl.  While we have all these lovely summer peaches, I definitely recommend making this one.  It’s making the cut in my very old “yellow book” where I have scribbled recipes I like over the years.

Ingredients
3 large peaches (ripe but not squishy)
300g caster sugar
130g blanched hazelnuts
200g unsalted butter, softened at room temperature
3 large eggs
125g plain flour
1 1/2 tsp baking powder
pinch of salt
Icing sugar for dusting (optional)

Making it
Pre-heat the oven to 170 degrees fan forced. Grease and line a 23cm cake tin with baking paper.

Peel the peaches and cut into eight wedges. Place in a bowl with a tablespoon of sugar, gently stir and set aside.

Place the hazelnuts into a food processer and blitz until coarsely ground.

In the bowl of an electric mixer, place the remaining sugar and butter and beat until well combined. Add the eggs one at a time and beat till combined, then and the hazelnuts, flour, baking powder and salt and continue to mix till all combined. Pour the batter into a cake tin and smooth it so that it is level. Arrange the peaches in a single layer on top, then place in the oven for 70-80 minutes, testing with a skewer at about 70 minutes. If you notice the top getting too brown you can cover with foil during cooking.

Remove from the tin and allow to cool for 20 minutes before turning out. Once cool, dust with icing sugar and serve. Seriously yum!

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Caramelised Panettone with Grilled Peaches

A few years back, I received a special edition panettone from Ferrero made at Christmas time and shipped from Italy. It is probably one of the few things they made that didn’t have any chocolate or hazelnuts! And it was one of the best panettone I’ve ever eaten in my life, pity they don’t sell them in Australia anymore. Anyway this Tobie Puttock recipe came with it; if you find yourself with excess panettone and too much Summer fruit after Christmas, this recipe is great. If you don’t have Vin Santo other dessert wine will be fine. Serves 4

caramelisedpanettone

Ingredients
4 ripe peaches
80 ml Vin Santo
4 eggs
seeds from 1 vanilla pod (or teaspoon of vanilla bean paste)
pinch of each of ground cinnamon, nutmeg and ground cardamom
good pinch of brown sugar
2 tablespoons brown sugar, extra
4 large thick slices of panettone
80 g butter
icing sugar, for dusting
crème fraiche or vanilla ice cream to serve

Making it
1. Preheat the grill to high. Cut the peaches in half and remove the stones. Grill the peaches until they start to colour, then flip and cook for another minute.

2. Preheat oven to 180 degrees. Transfer the peaches to a baking dish that will snugly fit them side by side. Pour over the vin santo and add a few tablespoons of water. Bake for about 10 minutes or until the peaches are just cooked all the way through and the skin is pulling away from the flesh. Cool for a few minutes before removing and discarding the skin. There should be a nice syrup in the bottom of the baking dish. Lay the skinned peaches flat side down in the syrup and set aside.

3. Using a fork, combine the eggs with the vanilla, cinnamon, nutmeg, cardamom and a good pinch of brown sugar. Lay the panettone slices in a baking dish and pour the egg mixture over the top and allow to sit for a few minutes.

4. Melt the butter in a large non-stick frying pan over a medium heat. When the butter starts to sizzle, lift the panettone slices out of the egg mixture, holding them up to drain off any excess. Cook in the hot butter until the egg has set and the panettone is golden brown. Remove from the pan.

5. Wipe out the pan with paper towel and place it back on the heat with 2 tablespoons brown sugar and 2 tablespoons water. As soon as the sugar starts to caramelise, return the panettone slices to the pan. When the first side of the panettone is covered in toffee and becoming crunchy, carefully flip and repeat for the other side.

6. Arrange the caramelised panettone on serving plates with the peaches. Pour over any peach juices, dust with icing sugar and serve immediately with a dollop of crème fraiche or ice cream.

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Poached Summer Stone Fruit with Vanilla Ice Cream

This is really simple and delicious.  Usually I put it in a big bowl with a ladle on the table, and everyone can help themselves, but you could serve it individually at a dinner party.  You want nice just ripe fruit so that it will keep it’s shape, if it is too ripe it will fall apart. Serves 8.

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Ingredients
300g caster sugar
1 star anise
1 teaspoon vanilla bean paste
Juice of 1 lime
2 yellow peaches
2 white peaches
2 yellow nectarines
2 white nectarines
2 blood plums
2 white plums
4 apricots

Making it
1. Peel all the fruit, cut in half to remove the stone, then cut each half into thirds
2. Place 1 litre of water, sugar, lime juice, star anise and vanilla bean paste in a pot and give it a good whisk. Bring it to the boil.
3. Add the fruit, allow it to boil for a minute, then remove from heat and cover the pot with a lid for an hour.
4. Put the contents in a bowl and allow to cool to room temperature, then refrigerate until ready to serve.
5. Serve with a scoop of vanilla ice cream.