Saturday, August 24, 2013

Peaches & Cream Cake: Chatelaine Cooking Club Challenge

I stumbled upon the Chatelaine cooking club challenge one day and although I had missed that deadline, gave the Peach Berry Galette a try.  It was amazing- such a great recipe.  I recently saw another challenge issued about their Peaches & Cream Cake and decided to give it a try. I love peaches (local peaches are available now at the farmers markets), and it had lime in the recipe- I love a bit of tartness in a dessert. I had also recently stewed some peaches (they were stewed with vanilla paste, a little lemon juice, and honey- recipe is below) and thought I might be able to use some of them in this recipe.

In total, it takes about 30 minutes to get everything ready, then another 45 to cool the cake. The recipe is easy to follow, ingredients are not hard to find, and the results are impressive... it's such a pretty cake! We're having people over for dinner tonight and will have it for dessert, but I'm imagining this cake served at a reception, shower, or family gathering.

The recipe isn't complicated, just a few steps to the process.

The lime zest added to the batter is cool- little flecks of green moving about while it's mixing

Gradually adding flour to get the batter together

Don't be alarmed if the batter seems thick- it is a thicker batter but it spreads out nicely and bakes evenly

Make sure to let the cake cool for 15 mins before adding the lime syrup. Equally as important- let it cool completely before applying the whipped cream layer to the top.

The recipe for the cake is in the link at the start of this post.  The recipe for stewed peaches is below. It was inspired by this post from Food in Jars.

3 lbs of peaches, cut into small wedges and put in a large bowl
Cover the wedges in 1 & 1/2 cups of light colored honey (clover or wildflower work best)
Add the zest of one lemon and juice of half of the lemon
Add 1 generous tablespoon of vanilla paste
Mix everything together in a large bowl, let sit for an hour. Stir occassionally.

As you get closer to the end of the hour, you will see more liquid in with your fruit.  This is good.

Pour everything into a non-stick pot, bring to a boil. Let it boil for at least 5 minutes.  Skim any foam that rises from the pot.  At this stage you have two options:  you can prepare them in air tight containers or sterilized jars and put them in the fridge when they've cooled down, or you can process them in a hot water bath to seal the jars and make them shelf stable. If you decide to can them, process them for 20 minutes in the hot water bath. I ended up with 3 pint-sized jars at the end of the process.

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