This is what a peach crop should look like, but this year peaches failed, I'm told, all the way to Long Island. I've, nevertheless, scraped together enough to make this delicious recipe, which I developed a few years ago.
Peaches and Cream Cake
4 large eggs, separated
3 T sugar
2 t vanilla (or 1.5 t vanilla and .5 t almond extract)
1 T water
pinch of salt
1/4 cup flour
1/4 cup ground almonds
Grease and flour a 9” spring back cake pan.
Beat the egg yolks with the sugar until frothy. Add the water, vanilla, and salt. Stir in the flour, then the ground almonds. Don’t over mix. Beat the egg whites until stiff and fold into the egg yolk mixture. Pour into the springback pan and bake at 350 for 30 minutes.
While the cake is baking, blanche and peel 3-4 fresh peaches. Allow the cake to cool somewhat before removing it from the pan. When it has cooled completely, place it on a cake plate and spread the peaches on the top, including any juice that has accumulated. Whip one cup of whipping or heavy cream just until thick and spread it on top of the peaches. Serve immediately.
Peach tree at Pine Hill Orchards, Colrain
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