Peach pudding cake
Ontario's peach season is here, bringing a delightful and exciting opportunity to enjoy one of summer's most scrumptious and beloved fruits. I truly enjoy visiting the vibrant local farmer’s markets within our bustling City of Mississauga. One of my favorite farmers markets is conveniently located in the charming area of Port Credit. I appreciate the chance to meet face to face with the dedicated farmers who work so hard to feed us all. During my latest visit, I purchased my fresh peaches from Blyleven Farms, which have been proudly operating since 1992 and are located in the picturesque town of Lowbanks, Ontario.
There’s absolutely nothing quite like a buttery shortcrust pastry filled to perfection with fresh, juicy peaches and a smooth, velvety pudding made with light egg whites. This particular recipe caters especially to shortcrust pastry fans, offering a simple and quick method to create a dessert that is both utterly delicious and visually appealing. The harmonious combination of rich buttery goodness and fragrant vanilla flavor enhances the natural sweetness of the peaches, creating a truly satisfying and delightful treat. For those looking to get a little creative in the kitchen, feel free to substitute fresh peaches with tart raspberries or sweet blueberries for a different and exciting twist. I highly recommend giving this delightful recipe a try!
PEACH PUDDING CAKE
By Zosia Culinary Adventures | Date: August 15, 2024
Preparation Time: 30 minutes
Baking Time: 1 hour
Yield: 20 servings
Ingredients for the crust:
350g all purpose wheat flour
50g potato flour
1 1/2 teaspoon baking powder
100g powdered sugar
2 teaspoons vanilla sugar
250g chilled butter
5 large egg yolks
Ingredients for the pudding filling:
1 package of vanilla pudding powder (cooking version , NOT the instant) (recipe for pudding for 0.5L of milk)
5 large egg whites
a pinch of salt
100g sugar
2 teaspoons vanilla sugar
125ml avocado oil
500 g fresh peaches, small wedges and unpeeled
Instructions:
1. Preheat the oven to 180°C or 350ºF. Line a 23cm x 33cm or 9'“x13”inch baking tray with parchment paper
2. Sift both types of flour, along with the icing sugar and baking powder, into a large mixing bowl. Next, add the vanilla sugar and mix the ingredients briefly to ensure they are well combined. Then, take the chilled butter and grate it using a grater with large holes, making sure to sprinkle it lightly with flour as you do so. Finally, incorporate the egg yolks and knead the dough either using a mixer or by hand until it reaches a smooth and cohesive consistency.
3. Divide the dough into two distinct parts, ensuring that one is slightly larger, weighing in at approximately 850g, while the other is around 450g. Carefully wrap the smaller portion of the dough in cling film and place it in the refrigerator to chill. Next, take the larger piece of dough and line the prepared baking sheet with it. You can choose to do this by using your hands to press the dough into shape or by rolling it out to fit the dimensions of the baking sheet perfectly.
4. Pierce the dough gently with a fork and then place it in the preheated oven. Bake it for approximately 15 to 20 minutes, or until it is lightly browned and has a pleasant aroma. For optimal results, I chose to bake the dough on the second shelf from the bottom. Once the baking time is complete and the dough is cooked to perfection, carefully remove it from the oven and set it aside to cool slightly.
5. Cut the peach halves into small, bite-sized wedge pieces to enhance presentation.
6. Place the egg whites in a clean, dry bowl, add salt and beat. Add sugar, vanilla sugar and mix until the mixture is thick and shiny.
7. Add the pudding powder to the egg whites and mix thoroughly until well incorporated. Then, carefully pour in the oil and mix gently with a spatula until all the ingredients are evenly combined and you achieve a smooth consistency.
8. Spread the prepared pudding mixture evenly over the pre-baked base, ensuring that it covers the entire surface and smooths out nicely. Next, carefully arrange the freshly sliced peaches artfully on top of the pudding layer. Once this is done, remove the cooled dough from the fridge. Grade the dough using the large holes of a box grater over the top of the freshly sliced peaches to create a visually appealing and enticing topping.
9. Place the baking tray in the preheated oven. Bake for about 40 minutes on the second shelf from the bottom. After removing from the oven, set aside to cool completely. The top of the cake will fall a little.
10. Sprinkle the freshly baked cake generously with powdered sugar right before serving for a more appealing and elegant presentation, or alternatively, choose to leave it as it is for a simpler, rustic look.
Nutrition Facts per One Serving 💖
Calories 348 | Fat 26.3 g \ Saturated Fat 7.9 g\ Cholesterol 120 mg\ Sodium 74 mg\ Total Carbohydrate 43.7g\ Dietary Fiber 0.8g\Total Sugars 22.7g\ Protein 5.6 g \ Vitamin D 9 mcg\ Calcium 15 mg\ Iron 2 mg\ Potassium 265 mg
