Weekends are made for indulging and this fruity bake, courtesy of blogger Beaten By A Whisker, is just the ticket. Why not pop on your apron and have a go yourself.
We’ve never been one to say no to cake. So when food blogger Laura Almond from Beaten By A Whisker offered to show us how to make her scrumptious Ginger Peaches & Cream Cakes, we jumped at the chance (especially as we’re pretty sure that peaches count as one of our five a day, right?). Have a go yourself, although beware, once you’ve eaten one we can’t guarantee you won’t polish off the whole batch…
“At this time of year peaches are at their sweetest, ripest and most delicious,” says Lauren. “This recipe occupies that most wonderful of realms, somewhere in-between a cake and a dessert. In my eyes, it almost merges three of the best ways to eat peaches – caramelised peaches, peaches and cream, and spiced peaches – in one moreish teatime treat.
The peaches are warmed with a kick of ginger, are given caramelised undertones with the golden syrup in the sponge and topped off with a generous helping of mascarpone.
If you’re feeling fancy, hunting down some exquisite little borage blooms shouldn’t be too tricky at this time of year. It’s growing in abundance in my garden and adds a final flourish (and an edible one at that) to these cakes.”
Ingredients (makes 16 cakes)
270g salted butter
220g golden syrup
175g soured cream
100g soft light brown sugar
2tsp grated fresh ginger
260g plain flour
2 tsp baking powder
2 tsp ground ginger
1/2 tsp salt
2 peaches diced into 1cm cubes
- Heat the oven to 190°C/180°C (fan)/ Gas 6.
- Grease a muffin tin with butter.
- Place the butter in a small saucepan and melt on a low heat on the hob.
- Into a large mixing bowl, place the golden syrup, soured cream, brown sugar, eggs, ginger and melted butter.
- Whisk together using an electric whisk.
- Into a separate mixing bowl, sieve the flour, baking powder, ginger and salt and stir to combine.
- Tip the dry ingredients in to the whisked mixture and fold in with a spatula.
- Dice the peaches (skin on). Add them to the mixture and continue to fold.
- Spoon the mixture into the muffin tin, filling each space two thirds of the way up to allow for rising.
- Bake in the oven for 16 minutes.
- Allow to cool in the tin before upturning the cakes onto a wire rack.
- When the cakes are completely cool, top them with a generous dollop of mascarpone, peach slices and borage flowers. To create a perfect peach garnish, take a peach half and place it face down on a chopping board. Slice it in 0.5cm slices, stopping just before the end on the first two cuts, then right through on the third, and repeat. Then fan the slices from the attached point.
For plenty of other delicious sweet and savoury recipes click here.
Laura Almond is a food blogger, who writes for Beaten By A Whisker. Find her on Twitter and Instagram as @beatenbyawhisker.