Peach Pudding Cake
Source of Recipe
Recipe adapted from Jamie Oliver's The Naked Chef Takes Off (Hyperion, 2001)
Recipe Introduction
Ripe, juicy end-of-summer peaches transform the texture of this dense single-layer cake.
Fresh peaches are simmered to make a syrup that is folded into the cake batter, giving it a pudding-texture. Use the juiciest peaches possible.
List of Ingredients
6 ripe peeled peaches, halved
2 teaspoons brown sugar
1 vanilla bean, split lengthwise and seeds removed, or 1/2 teaspoon vanilla extract
1/4 cup water
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 teaspoon salt
Powdered sugar, optional
Vanilla ice cream or creme fraiche (optional)
Recipe
Preheat oven to 350F. Grease and lightly flour a 9-inch round cake pan or springform pan.
Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. Simmer 5 minutes. Cool.
Combine butter and sugar; beat with a mixer at medium speed until well blended. Add eggs; beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended.
Place peaches cut side down in prepared pan; top with batter. Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, remove from pan and sprinkle with powdered sugar, if using. Serve with vanilla ice cream or creme fraiche, if desired.
SERVES 6
Nutritional Info (per serving)
Calories 340
Fat 17g
Cholesterol 110mg
Sodium 490mg
Carbohydrates 46g
Fiber 3g
Protein 6g
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