Summer is drawing to an end and I wanted to make a very summery cake for my husband’s birthday. A seasonal fresh peach is the ideal summer treat: juicy, sweet and tangy, it quenches your thirst immediately and reminds me the numerous trips to my grandpa’s garden to pinch a peach or two during (very) hot Provencal summer afternoons. Fresh peach cake recipes don’t seem to overpopulate the internet, so I adapted a lemon and almond sponge recipe and reduced the quantity of liquid to produce this Fresh Peach cake, filled with Maple syrup cream and covered with marshmallow icing. I also just bought a new blowtorch so caramelising the marshmallow icing was a must do!
I decorated the cake with cones of nougatine with extra flaked almonds to give it some extra crunch. The cones of nougatine were filled with thin slices of fresh peaches. I also stretched the caramel before setting point to created spikes for last touches.
for a 23cm tin
- 300g caster sugar
- 270g slightly salted butter at room temperature
- 5 medium eggs
- 312g self raising flour
- 75g grounded almonds
- zest of 1 organic wax free lemon
- 2 peaches chopped
Heat the oven at 170C/150C Fan/gas 3. Cream the butter and sugar together at room temperature. Add the eggs and whisk to combine it all. Sift in the four and add the grounded almonds. Fold it all together, making sure there is no clump of flour at the bottom of the mixing bowl. Add the chopped peaches and the lemon zest. Mix well and tip the mixture into a lined cake tin. Bake for 1 hour or until a skewer inserted in the middle comes out clean. Let the cake rest for 30 minutes, then remove from the tin and let it cool down completely. Wrap in cling film and keep in the fridge for up to 3 days.
Maple Syrup Cream
- 300ml fresh whipping cream
- 150g light philadelphia soft cheese
- 3 tbsp of maple syrup
- 2 peaches, finely sliced
- a sprinkle of sugar
Whisk the whipping cream with the soft cheese until you reach a dense consistency. Add the Maple syrup a spoon at a time and mix well. Keep in the fridge until needed.
To assemble the cake: Cut the cake in length into 2 layers. I usually keep the cake wrapped in cling film overnight as it will cut more easily. Spread the cream on the bottom half and cover with the slices of peaches. Sprinkle the peaches with sugar and caramelised them with a blow torch. This is totally optional, if you don’t have a blow torch just skip this step. As I said, I had just bought a new blowtorch and I spent the whole week end caramelising everything!
Top the peaches with the second layer of cake and make sure it is levelled. Fill the holes on the side with more cream using a palette knife and the cake is ready for icing!
I decided to use the Marshmallow icing from the ginger celebration cake of our wedding. Another reason to use the blowtorch! This time though, as my hand-held whisk is reaching the end of its life, I used a different technique to rely only on my stand-up mixer.
- 5 egg whites
- sprinkle of salt
- 1 tbsp of caster sugar
- 50ml water
- 250g caster sugar
Whisk the egg whites with the salt and a tbsp of sugar until soft ribbon stage. Meanwhile melt the sugar in the water over low heat. Once all the sugar has dissolved, drizzle the (very hot!!) liquid sugar into the whisked eggs whisking constantly. The hot sugar will cook the eggs and create a thick, shiny and very sticky meringue. Add all the hot sugar slowly, then whisk for an extra 3 minutes. Transfer to the fridge until needed, but no longer than overnight!
Cover the cake with the icing and use the blowtorch to toast the marshmallow and create this incredible smell that will remind you of BBQ marshmallows!
Last slice of cake left…