Peach and Lavender Cake

“Shall I part my hair behind? Do I dare to eat a peach?”
― T. S. Eliot, The Love Song of J. Alfred Prufrock and Other Poems

Peaches are one of the best fresh fruits of summer. There are so many ways to enjoy this juicy fruit all summer long. This is an effortless dessert you can make with peaches. The floral aroma of lavender permeates the moist almond cake, and juicy peaches impart even more fragrance and flavor.

Peach Almond Cake-12

Ingredients:

155g unsalted butter plus 3 tablespoons, softened
150g granulated sugar
50g packed light-brown sugar
125g finely ground almond flour
100g all-purpose flour
1 teaspoon baking powder
2 teaspoons chopped fresh lavender (or 1 teaspoons dried lavender or lavender essence)
1/4 teaspoons salt
3 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
120ml whole milk
4 medium ripe peaches (about 700g), pitted, skin on, and cut into 3/4-inch wedges
20g sliced almonds, optional

Directions:

Preheat oven to 350F degrees.

Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

Melt 2 tablespoons butter; pour into pan. Sprinkle light-brown sugar evenly over the melted butter.

Arrange peaches in a circle at the edge of cake pan. Arrange the remaining wedges in the center to fill.

Whisk almond flour, all-purpose flour, baking powder, lavender (if using lavender essence, add with vanilla below), and salt in a medium bowl. Set aside.

Beat the remaining butter and sugar with a mixer on high speed, until pale and fluffy, about 2-3 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl. Mix in vanilla and milk. Reduce speed to low, and beat in almond flour mixture in 2 additions.

Spread the batter over peaches, evenly using an offset spatula.

Bake until golden brown and a tester inserted in the center comes out clean, 25 to 30 minutes, until a cake tester inserted into the cake comes out clean.

Transfer to a wire rack to cool, about 30 minutes to 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate.

The following step is optional.

To toast sliced almonds, keep the oven heated at 350F degrees. Spread almonds in a single layer on cookie sheet. Bake for 3-4 minutes. Check almonds, shake pan to stir almonds. Check every minute until they are golden-brown color. Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer. If left on the cookie sheet or in a pile, the almonds will continue to brown.

Sprinkle toasted sliced almonds over the inverted cake.

This recipe can serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

Nectarine and Raspberry Frangipane Tart

“I’m not a vegetarian! I’m a dessertarian!”
― Bill Watterson, Something Under the Bed is Drooling: A Calvin and Hobbes Collection

I thought it would be nice to share one of my recent bakes, using seasonal fruits. I used nectarines and raspberries – an amazing combo. I used locally grown from the Niagara fruit belt. Nectarines and raspberries, when baked, get sweeter and pair absolutely perfectly with almonds. You can serve this tart warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream.

Nectarine and Raspberry Frangipane Tart

Sweet shortcrust pastry:

90g unsalted butter softened
65g sugar
3 egg yorks
200g all-purpose flour, plus extra for dusting

Frangipane filling:

115g unsalted butter, at room temperature
100g sugar
130g ground almonds
30g all-purpose flour
2 large eggs, at room temperature
3-4 ripe nectarines
100g fresh raspberries
1 tsp vanilla extract
1/2 teaspoon almond extract
3 tbsp apricot jam

Whipped cream, to serve (optional)

Method:

Preheat the oven to 400F.

To make the sweet shortcrust pastry, cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.

Mix in the flour until the mixture comes together as a ball of dough. Wrap the dough in cling film and chill for 10-15 minutes.

Roll out the pastry on a lightly floured work surface and use it to line a 9-10 inch loose-bottomed fluted pan. Line the pastry case with baking parchment and fill with ceramic baking beans (alternatively use uncooked rice or lentils).

Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes, or until the pastry looks dry and faintly coloured. Set aside to cool.

Reduce the oven temperature to 375F.

To make the frangipane mixture, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after adding each. Stir the ground almonds and flour. Mix to thoroughly combine. Stir in the vanilla and almond extract.

Spread the frangipane mixture over the cooled pastry shell, using a pallet knife to smooth the filling.

Halve the nectarines and slice them into wedges, about 1 inch thick. Sit the nectarines on the filling in concentric circles and gently press them down, and press the raspberries into the frangipane, in between the nectarine slices.

Bake the tart for 30-40 minutes, or until the tart is golden brown across the top. Let cool, then brush lightly with apricot jam, if desired. If it’s not liquid enough to brush on, warm the jam gently in a small saucepan. This adds both shine and serves as a protective coating to prevent the fruit from drying out.

Serve with whipped cream (optional).

This recipe can serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

Passion Fruit Limoncello Jelly with Mango Mousse

This recipe takes exotic fruits to produce a beautifully vibrant sweet treat by pairing passion fruit and mangoes, with the silkiness of cream and citrusy notes of limoncello.

AMN - Passion-Mango

Passion Fruit Limoncello Jelly:

20 passion fruit
30ml fresh orange juice
30ml limoncello
7g unflavored gelatin powder
100g caster sugar

Mango Mousse:

350ml mango puree
350ml heavy cream
50g caster sugar
7g unflavoured gelatin powder
30ml cold water

Scoop out passion fruit pulp into a bowl, catching all the juices. Set 25 ml of passion fruit pulp aside for decorating Transfer to a food processor and process for a few seconds. Sieve the mixture, pressing to extract all the juice, discard the seeds. Place juice in a measuring jug and add enough orange juice to make up to 300ml.

Place 100ml of juice mixture in a glass bowl. Sprinkle unflavored gelatin. Meanwhile, bring the remaining juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Add limoncello to the gelatin-juice mixture. Pour into glasses (e.g., champagne flutes), which make great single servings. Refrigerate until firm, about 3-4 hours.

Once the jelly is firm, make the mango mousse. Sprinkle gelatin powder evenly over 30ml of cold water in a small bowl. Let gelatin bloom for about 5 minutes until it is a solid mass. Combine half of mango puree and sugar in a saucepan. Add gelatin. Cook on medium heat until gelatin is melted and fully incorporated into puree. Pour mixture back into remaining puree and stir to combine. Let cool but do not let the mixture set.

Whip heavy cream to soft peaks. Set 60 ml of whipped cream aside for decorating. Fold about a third of the cream into the mango mixture to lighten. Fold in remainder of whipped cream.

Pour into jelly glasses and refrigerate until set, about 2-3 hours. Before serving top each glass with whipped cream and passion fruit pulp.

This recipe can make six 250 ml servings.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

Tiramisu Loaf Cake

This dessert is a variation of the traditional version: Sponge cake soaked in espresso and filled with a creamy mascarpone cheese. Tiramisu is considered a semifreddo (a dessert served cold, but not frozen), said to have been invented in the town of Treviso in Northern Italy. Regardless of its origin, this is a cake that can be served on any occasion – whether you are happy, sad or in between.

Tiramisu Cake-1

Cake:

170g self-raising flour
170g sugar
115g unsalted butter (softened)
4 medium free-range eggs
1 level Tsp baking powder
4 Tbsp milk

Mascarpone Filling:

250ml double cream
75g sugar
4 eggs (yolks)
500g mascarpone cheese
5 Tbsp coffee liqueur (or sweet Marsala)
200ml espresso coffee
Raspberries and shaved chocolate, for decorating

Preheat the oven to 350F/180C.

In a food processor, put in all of the ingredients and mix together until smooth.

Pour the mixture into a loaf tin with a loaf tin lined with parchment paper.

Bake in the oven for 45 – 50 minutes or until golden brown. To test whether or not it is cooked, press your finger lightly in the middle, if it springs up it is cooked. Alternatively, put a skewer in the middle of the cake, if it comes out clean, the cake is cooked.

Gently lift the paper case out of the tin and leave on a wire rack to cool.

Once the mascarpone cream mixture is made, use a bread knife to cut the loaf cake in half along the cake into 2 horizontal layers.

Line an 11-inch-by-3 1/2-inch loaf pan (or any pan of similar size) with plastic wrap extending 2-inches over each side. Set aside while you mix up the mascarpone cream mixture.

Whip the cream just until stiff peaks form. Do not over beat.

Separate the egg yolks from the whites. In a large bowl beat the yolks with the sugar until very light and fluffy, about 10 minutes. Stir the mascarpone cheese into the egg-sugar mixture. Fold in the whipped cream.

Mix the espresso and the coffee liqueur (or sweet Marsala) in a shallow dish.

Take a layer of sponge cake and trim it so it is slightly smaller than the bottom surface of the pan. Trimming the cake will allow the mascarpone mixture to surround the cake layer.

Pour one-third of the filling over the bottom of the loaf pan. Brush the cake layer generously with the espresso mixture and place over the mascarpone cream mixture.

Repeat this step two more time, ending with a layer of mascarpone cream on top.

Fold the extending plastic wrap over the top of the tiramisu and refrigerate for at least 6-8 hours. If you can allow it to chill overnight, that is even better.

To unmold, fold back the plastic wrap and position a serving plate over the top of the tiramisu. Invert the tiramisu onto the plate and carefully lift off the loaf pan/mold. Gently remove the plastic wrap.

Decorate the top of the tiramisu cake with raspberries and shave chocolate.

Refrigerate until ready to serve.

This recipe can serve 6-8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

Chocolate Raspberry Layer Cake

“Can I come back and see you sometime?”
“Long as you bring me some chocolate,” Gramma said, and smiled. “I’m partial to chocolate.”
“Gramma, you’re diabetic.”
“I’m old, girl. Gonna die of something. Might as well be chocolate.”

― Rachel Caine, The Dead Girls’ Dance

“For future reference, Harry, it is raspberry… although of course, if I were a Death Eater, I would have been sure to research my own jam preferences before impersonating myself.”

― J.K. Rowling, Harry Potter and the Half-Blood Prince

Chocolate Raspberry Cake-1

Cake:

285g all-purpose flour
1 Tsp baking powder
3/4 Tsp baking soda
1/4 Tsp salt
150g cup unsalted butter, softened
350g granulated sugar
2 eggs
85g unsweetened chocolate, melted and cooled
1 Tsp vanilla
295ml water
3 Tsp raspberry liqueur (or framboise)
125ml seedless raspberry jam
Fresh raspberries for decorating
Shaved chocolate for decorating

Chocolate Ganache Frosting:

455g high-quality bittersweet chocolate, finely chopped
550ml heavy cream
60ml corn syrup

Preheat oven to 350F/180C degrees. Line two 9×1-1/2-inch round cake pans with parchment paper to prevent sticking and set them aside.

Stir together flour, baking powder, baking soda, and salt in a mixing bowl. Set the dry ingredients aside.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until thoroughly mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly.

Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks.

For frosting, place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in colour.

Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 150ml chocolate ganache frosting.

Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.

Frost top and sides with all but 150ml of the remaining frosting. Pipe remaining frosting on top of cake. Garnish with raspberries and shaved chocolate.

This recipe can serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved