This year’s summer has been a bit hectic for me, nonetheless enjoyable. I am sending off my summer with a cake, with seasonal local peaches. I love peaches when they are so juicy and sweet, I even froze some for later use, for smoothies and baking. This is the first recipe that I’ve tried making from a book called World Class Cakes by Roger Pizey, the book caught my eye at the bookstore because of its beautiful photography, design, and it contains so many recipes of different pastries from different countries, not just cakes. The cake definitely didn’t disappoint. It is not a complicated cake at all, in fact, I love cakes that are simple like this that I can make on the weekend and enjoy with a cup of tea.
Ingredients Method Notes Recipe adapted from World Class Cakes, 2013 by Roger Pizey, Race Point Publishing.
Recipe adapted from World Class Cakes, 2013 by Roger Pizey, Race Point Publishing.
Notes from the my kitchen:
- To make self-rising flour, blend 1 cup of all-purpose flour with 1¼ tsp of baking powder, and ¼ tsp of salt. Considering this is a British recipe, I used cake flour when making my self-rising flour, all-purpose flour will work too but the texture will be a bit denser.
- I think my peaches were quite large, not even one whole peach went into the cake, so adjust according to the size of your fruit.
- I baked my cake in a 7 in round pan, however it took much longer than 40 minutes to cook through. I baked it for about 1.5 hours, near the last 30 minutes, I placed a piece of foil on the cake to avoid the top from burning. Cooking time will depend on your oven, if you have a convection oven, it will cook faster, use a cake tester to make sure it comes out clean before removing it from the oven. I think baking in an 8 in pan will work very well as it will cook faster and you can decorate the top with more peach slices.
- I used a homemade apricot jam to glaze it and the result was very good, the cake tasted even better the next day as it was more moist. I had a slice with more apricot jam, it added a nice tart and fruity flavour to the cake.
As much as I don’t like sending the warm summer off, I do love the brisk autumn air of Vancouver. I am ready to get out to enjoy the rest of the summer and to welcome the season of pumpkins and falling leaves.
Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn – that season of peculiar and inexhaustible influence on the mind of taste and tenderness – that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”
- Jane Austen, Persuasion