Peach pound cake
Mon, 31 August, 2020
It’s peachy! It’s like peach and cream! Everything’s peachy! Peach skin and a Bellini cocktail! When life gives you peaches, make this cake.
Peaches are the perfect example of more promise than delivery: such a perfect fruit! So many lovely connotations: ‘everything’s peachy’, ‘peach and cream’, ‘you’re a peach!’, ’j’ai une pêche’ which means I’m lucky, or ‘peachy keen’.
Peach is an aphrodisiac
A beautiful fruit, featuring in many a Venus painting since it was considered a serious aphrodisiac by the Greeks and Romans. Known as Persian apple, it was probably a peach that features as the ‘apple’ given by Paris to the most beautiful goddess in the original beauty pageant.
Aphrodite got the crown (she cheated though as is widely known; having offered the most beautiful mortal as a trade-off to the judge), hence – aphrodisiac. That lady definitely left an impact on sexier foods.
Is it all so peachy?
But is it only peach skin deep? I think a ripe, juicy fruit is always delightful (seasonal, local, my mantra) but do we really enjoy that juice running down the chin? the stone that seems rooted into the fruit flesh no matter how ripe the peach is? the to peel or not to peel dilemma?
It doesn’t seem to be a smoothie material and it’s a very rare cake ingredient. Perhaps an odd peach Tatin is around, or a cheesecake featuring peaches and cream on top; other than that I find it a bit – sorry, peach – pointless.
What are peaches good for?
But when life gives you peaches, make a peach cake like this, heavily drawn on NYTimes Cooking recipe by Jerrelle Guy with a tweak of lower sugar intake and a Bundt tin. This is such a great idea I wish, obviously, I’d come up with it: puree the fruit and add it to the cake batter for the flavouring. I’m instantly tempted to do the same with strawberries or raspberries.
Peachy pound cake
The pound cake’s balance of ingredients tilts towards the fruit pulp replacing some of the butter and egg but it remains a buttery, tender and rich confection, no worry about that. And the peach fragments baked into the batter are just an adorable addition.
peach pound cakeServings: 16-18Time: 2 hours
Rating: (1 reviews)
- 4 ripe peaches
- 1 tbsp. lemon juice
- 320g (2½ cups) plain flour
- 260g (1 heaping cup) caster sugar
- 2½ tsp baking powder
- ½ tsp fine salt
- 230g (2 sticks) unsalted butter melted and cooled to room temperature
- 3 large eggs plus 1 large egg yolk
- 1½ tsp vanilla extract
- 125g (1 cup) icing sugar
1. Halve the peaches and remove stones. Puree 3 of them in a blender with the lemon juice. Dice the fourth peach, pat dry with paper towels and place in a small bowl.
2. Preheat the oven to 170C (no fan if available)/325F/ gas 3. Butter and flour a 24cm (9in) Bundt tin.
3. In a large bowl place the flour. Remove a tablespoon and toss with the diced peach. Add the sugar, baking powder and salt to the flour and stir.
4. Whisk the eggs into the cooled butter. Add the vanilla extract and 230g (1 cup, or 250ml) of the peach puree; whisk all together to combine.
5. Pour the liquid ingredients into the bowl with flour and fold in with a spatula, until combined; don’t overmix. Fold in the diced peaches with the flour.
6. Pour the batter into the prepared tin, smooth the surface and transfer to the oven. Bake for 1 hour 15-20 minutes until a skewer inserted in the cake comes out clean. Remove from the oven and cool in the tin.
7. To make the icing, mix the icing sugar with enough leftover peach puree to achieve spreading consistence. If the cake is likely to last more than a couple of days, bring the puree to the boil before you stir it into the icing sugar; otherwise it might ferment in hot weather.
8. Turn the cake out and drizzle over with the icing. If you still have any peach puree left, serve it with slices of cake.
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