Soft sweet and fruity, this peach and white chocolate cake is a real crowd pleaser. It’s easy to make and is just perfect for summer entertaining. But I won’t tell if you want to enjoy a slice whilst having a quiet read in the garden.
This recipe for peach and white chocolate cake coincides with my 500th blog post. I know, who’d have thought there could be so many chocolate recipes? It turns out to be very apt timing indeed.
A Valentine’s Celebration
For the first time in more years than I care to remember, I had a surprise Valentine in the post this year. Valentine’s Day is a particularly special day for me as it’s the date I started Chocolate Log Blog.
This year I spent the morning at Waterstones in Truro with fellow members of Cornwall’s Clandestine Cake Club. I was helping the launch party of the CCC Cookbook to go with a swing, or rather to go with cake. You can read all about it in this ginger and lime cake post. In case you haven’t caught up yet, my recipe for passionfruit curd sponge cake made it to publication and features in the book.
In the afternoon, as we were in the vicinity, CT and I made the most of the sunshine and went for a welcome walk around the National Trust’s Trelissick Garden. Not only were there lots of snowdrops, camellias, rhododendrons and even azaleas in flower, but there were a number of striking artworks we hadn’t seen before.
It really enjoyed the day and it just kept getting better. When I arrived home, I found an unexpected parcel. A parcel containing a big red Valentine’s box all tied up with a heart shaped card and red bow. I’d sort of got an inkling from the address that it was probably aimed more at my blog than at me personally. But this in no way detracted from my delight at finding a host of golden stone fruit nestling in the box: South African plums, peaches and nectarines.
Peach and White Chocolate Cake
Stone fruit don’t generally last that long, particularly peaches. I reckoned I should do something with them pretty fast. So, off I went to Eat Your Books to see what peachy recipes I might have to inspire me. It turns out I have quite a few and several of them look good.
In the end, after much deliberation, I thought I’d try something based on Mollie Katzen’s Peach Pudding Cake from The Enchanted Broccoli Forest. I adapted things a little, converted the US cup measures into metric and added white chocolate and flaked almonds.
I ate a square whilst it was still warm and it was absolutely gorgeous. Soft, sweet and peachy. It turned out to be nearly as good cold and was polished off rather too quickly. Oops!
Many thanks to Chocolate Log Blog’s mystery Valentine. I hope to commence with the next 500 posts very shortly.
Thanks for visiting Tin and Thyme. If you make this peach and white chocolate cake, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
And for more cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Peach and White Chocolate Traybake. PIN IT.
Peach and White Chocolate Cake – The Recipe
Peach and White Chocolate Cake
- 40 g (3 tbsp) unsalted butter
- 50 g (½ cup) white chocolate I used Green & Blacks
- 3 peaches I used two peaches and a nectarine for the top
- 2 large eggs I used duck eggs
- 200 g (1 cup) light muscovado sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 300 g (2 cups) flour – half wholemeal spelt, half white
- 2 tsp baking powder
- 1 tsp cinnamon (optional)
- ½ tsp allspice (optional)
- ¼ tsp salt
- 240 ml (1 cup) milk
- a few almond flakes to scatter on top
- Melt the butter and white chocolate in a small pan over a low heat. Set aside to cool a little.
- Stone and sliced the peaches, put one aside for the top.
- Whisk the eggs and sugar together with electric beaters until thick and pale.
- Add the vanilla and almond extracts and whisk for a little longer.
- Sieve in the dry ingredients and fold into the mixture as gently as possible.
- As gently as possible, stir in the milk, bit by bit, followed by the butter & chocolate, followed by the peach slices.
- Spoon into a 9″ sq (23 cm) cake mould, or lined tin.
- Placed the reserved peach slices on top and scatter with a spoonful of flaked almonds.
- Bake at 180℃ (350℉, Gas 4) for 35 minutes until well risen, golden and firm on top.
- Leave to cool in the tin then cut into 16 squares.
This month Turquoise Lemons chose fruit for the No Waste Food Challenge. Well, stone fruit doesn’t usually last very long. My peaches in particular needed using quickly, so I think this peach and white chocolate cake qualifies.
I’m also submitting the cake to Javelin Warrior’s weekly made from scratch challenge, Made with Love Mondays.
The theme for Calendar Cakes this month is The Great British Show. Well, this may be adapted from an American recipe, but it is just the sort of traybake you’d find for sale at an English fete, so I’m hoping it counts. This is a monthly challenge hosted by Dolly Bakes and Laura Loves Cakes.