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| My ‘thank you’ apple-peach cake |
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I ALWAYS envied people who had fruit trees in the garden. It seemed to me like being in heaven—sitting on a sunny day under peach tree, enjoying the peaches coming off the tree. My previous life in a Moscow flat did not offer such an experience. So providence decided to fill this gap in my life education program giving me two fruit trees in my Tasmanian garden, an apple and a peach tree, each of them each abundant with fruit this summer. Now the word ‘paradise’ dropped from my lexicon, as I frantically trying to collect myriads of partially rotten fruits (it seems to me that they become spoiled as soon as they reach ground, or even earlier). Now I am thinking about how to use them as my Russian background to food does not allow me to throw them out. My family refused to eat them, so I am now baking a lot of ‘thank you’ apple-peach cakes and giving them away. Everyone loves these cakes – I hope you do too! First I cut out unspoiled parts of fruits and boil them with sugar (in equal parts) until tender. Base: 150g unsalted butter at room temperature. 300g self-raising flour, 150g sugar. 1 egg. Filling: 300ml sour cream, 100g icing mixture, 1 egg. 500g processed fruits (apples, peaches or both mixed together)., 2 tbs arrowroot flour (or any other starch) Base: Rub butter into the flour (with your fingertips) until mixture becomes crumbly. Add sugar and egg and rub again. Leave batter crumbly. Put two-thirds of mixture into greased baking dish. Spread sour cream filling on the top (mix sour cream with icing mixture and egg). On the top of it spread fruit mixture and finish with the rest of batter. Bake at 180 C for 40 minutes or until top of the cake becomes firm, then turn oven off allow cake to stay in oven for further 10 minutes. You can enjoy it warm or cold. The cake is even better the next day after overnight in the fridge. Enjoy!
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