Thursday, August 20, 2009

peach cake

This recipe comes from the September issue of Gourmet magazine though I have made a few alterations, mainly switching the butter for ghee...the original recipe called for nectarines but because I had a bowl full of fresh peaches from my neighbor I used those instead and they worked beautifully..It turned out really well and would be versatile enough to serve as a summer dessert or a delicious addition to morning or afternoon tea.


1 cup all purpose flour
2 tsp baking powder
Rounded 1/4 tsp sat
5 tbsp ancient organics ghee
3/4 cups sugar plus 1/2 tbsp sugar divided
2 large eggs
1 tsp vanilla extract
2 nectarines or peaches pitted and cut into 1/2 inch thick wedges
1/2 tsp nutmeg

Preheat oven to 350 with a rack positioned in the middle. Lightly 'ghee' a springform pan.
Whisk together flour, baking powder and salt
Beat ghee and 3/4 cups sugar with an electric mixer ( a whisk works too) until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts.
At a low speed or with a delicate stroke, add flour mixture until just combined, do not over beat.
Spread batter evenly in pan, then arrange the peach or nectarine slices to your liking ( you can randomly scatter or place in a pattern.
Stir together nutmeg and remaining 1/2 tbsp sugar then sprinkle over the top.
Bake until cake is golden-brown and top is firm but tender when lightly touched ( cake will rise over the fruit), 45-50 minutes. Cool in pan for 10 minutes, remove side of pan and cool to warm.
It does lovely on its own but a dollop of whipped cream or fresh vanilla ice cream wouldn't hurt either.