FEATURE RECIPE
Golden peach Christmas cakes
This recipe makes 6 cakes.
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Serves
6
Cooking Time
Prep time 30 mins, cook 1 hr 10 mins (plus cooling, standing)
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520 gm
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dried fruit, such as peaches, apricots, pears or figs, finely chopped
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400 gm
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glacé peaches, finely chopped
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300 gm
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sultanas
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160 gm
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dates, seeded, coarsely chopped
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100 gm
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candied orange rind, finely chopped
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2
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peaches, stones removed, finely chopped
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1
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lemon, juice and thinly peeled rind only
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300 ml
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brandy
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80 ml
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Grand Marnier and peach liqueur
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335 gm
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(2¼ cups) plain flour
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¼ tsp
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bicarbonate of soda
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2 tsp
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ground ginger
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½ tsp each
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ground cinnamon and cloves
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325 gm
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butter, softened
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280 gm
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raw caster sugar
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1
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vanilla bean, scraped seeds only
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4
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eggs
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500 gm
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fondant (see note)
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For dusting:
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pure icing sugar
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1
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Preheat oven to 150C. Combine dried, candied and fresh fruit, rind and juice, 200ml brandy, Grand Marnier and peach liqueur in a large saucepan over low heat, stirring occasionally, until alcohol is absorbed (8-10 minutes). Cool, discard lemon rind.
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2
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Sieve flour, bicarbonate of soda, spices and ½ teaspoon salt into a bowl.
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3
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Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla seeds and beat until just combined. Stir in dry ingredients alternately with macerated fruit until just combined.
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4
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Divide mixture among six greased 10cm-diameter deep cake tins. Cover tops tightly with baking paper, tie with string, cover with aluminium foil and bake until a skewer withdraws clean (50 minutes-1 hour). Stand in tins for 10 minutes, remove and drizzle with remaining brandy.
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5
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Roll out fondant to 4mm-thick on a work surface dusted with sieved pure icing sugar and cut out six 10cm-diameter rounds. Place a round on top of each cake and top with orange meringue frosting (see short-order recipe below) if desired. Cakes can be wrapped in foil and stored in an airtight container for up to 1 month.
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Note Fondant is available from supermarkets and cake decorating shops.
Short-order recipe
Orange meringue frosting
Combine 165gm caster sugar and 100ml water in a small saucepan. Cook over medium heat until syrup reaches 121C on a sugar thermometer (10-15 minutes). Meanwhile, whisk 2 eggwhites with an electric mixer until soft peaks form. With motor running, add sugar syrup in a thin steady stream. Increase speed to high and whisk until cooled to room temperature and meringue is thick and glossy (15-20 minutes). Whisk in finely grated rind of 1 orange and 40ml Grand Marnier, to taste.
Drink Suggestion Strong cuppa tea.
RECIPE Emma Knowles, Lisa Featherby, Adelaide Lucas
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz
DRINK SUGGESTION Max Allen
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