Stem Ginger with Peach Cream Slice.
This 'leftover' cake has turned out better than I had hoped. I was going through my fridge and cupboards to see what needed using up, found these ingredients and turned them into a rectangular cake. I love my rectangular cake tins, they seem to make everything prettier.
Equipment:
30x15cm(x2) cake tins, or
2x20cm springform cakes tins, lined with baking paper.
In a large saucepan, put in,
-250g butter,
-250g soft brown sugar,
-100g finely sliced stem ginger (and a tablespoon of ginger syrup),
-pinch of salt.
Cook, stirring, until the butter and sugar have melted.
Leave aside.
For the cake.
Use an electric mixer, beat,
-400g self raising flour,
-2tsp baking powder,
-5 eggs,
-1tsp vanilla bean paste,
-pinch of salt.
Stir through,
-butter mixture.
Spoon into the prepared tin.
Bake in 180c fan forced oven for 18-20 minutes. The skewer should come out clean.
Leave to cool completely in the cooking tins.
Drain 410g tinned peaches.
Chop into 1cm chunks.
Cream Topping.
Use an electric mixer, beat
-600ml double cream, with
-3 tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape,
Stir through,
-chopped peaches.
Refrigerate until needed.
To assemble.
Sandwich the cake layers with the peach cream.
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