Friday, 3 February 2012
Summer Peach and Almond 'Shortcake'
Can Summer really be coming to close already ? School's back and Peaches are in the shops at .99c/kg so I guess it must be so. How often do we equate peaches with the tinned perfectly sliced crescents we see in the supermarket ? I love the smell of a fresh ripe peach, its warm slightly fuzzy coat and the sweet delicate aroma that just whispers 'Summertime'.
I brought home a little over 3 kilos of fresh ripe peaches from the fruit market today. Im going to make some Peach Jam ( yes it can be done - thank you Maggie Beer for telling the world) Thinking about some Peach chutney and today I baked some wonderful Peach and Almond 'shortcake'. Its not a traditional shortcake by any means. It IS cakey but not very short. It is NOT a slice so a shortcake was the best fit. It is made with Almond Meal and GF Flours and yes there is butter and eggs involved and the beautiful fresh peaches. This could be made with tinned peaches by all means. Great for a lunchbox, coffeetime nibble or it would work perfectly as a large warmed slice for desert teamed with a big dollop of fresh cream.
It is moist - not overly sweet - which allows the peaches to really be the over-riding flavour of the dish. If you prefer a sweeter cake feel free to add more sugar.
Approx 8-10 Medium Sized Yellow Flesh Peaches
120g Caster Sugar
4 Tbsp Brown Sugar
2 tsp Ground Cinnamon
100g Unsalted Butter - room temperature
2 Large Free Range Eggs - room temperature
1/2 Tsp Vanilla Extract (or 1 tsp Vanilla Essence)
1/2 Cup Almond Meal
1/2 Cup GF Self Raising Flour
1/2 Cup GF Plain Flour
1. Place a pot of water on the stove to boil. Preheat oven to 180C or 160C if Fan Forced. Fill one bowl with some ice cold water. Grease and Line a 'Slice' tin - shallow small sheet tin (approx 16x24cm)
2. When the water has come to the boil, place the peaches in it and leave for about 2-3 minutes, then remove and place into the ice cold water bowl.
3. Remove the peach skins by peeling with a sharp knife and slicing and placing in a bowl for use later.
4. Using an electric mixer, beat the butter and caster sugar together until light and fluffy then beat in the Vanilla Extract.
5. Add one egg at a time to the ix beating well after each.
6. Measure and add the flours and almond meal to the mix along with the cinnamon and fold through with a large spoon until combined.
7. Spread the mix evenly over the tin then press the sliced, blanched peach slices onto the top of the mix pressing it down into the mixture. Lightly sprinkle the brown sugar and extra cinnamon if you like over the top of the peaches then place it into the over and bake for approx 30-45minutes.
8. Cool completely before cutting into squares - large or small.