This Peach Cake with Lemon Pudding is a delightful dessert that combines the sweetness of ripe peaches with a creamy lemon pudding. The cake is moist and flavorful, with a light and fluffy texture, while the lemon pudding adds a tangy and refreshing touch. Perfect for any occasion, this dessert is sure to impress your family and friends.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients:
For the Dough:
- 4 eggs
- A pinch of salt
- 225 grams sugar
- 225 ml vegetable oil
- 225 ml milk
- 450 grams flour
- 20 grams baking powder
- 300 grams peaches, peeled and sliced
For the Lemon Pudding:
- 2 egg yolks
- 50 grams sugar
- 40 grams cornstarch
- Juice of 1 lemon
- Zest of 1 lemon
- 300 ml milk
For Serving:
- Honey
- Desiccated coconut
Instructions:
- Prepare the Dough:
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, whisk together the eggs and a pinch of salt.
- Add the sugar, vegetable oil, and milk, and mix until well combined.
- Sift in the flour and baking powder, and stir until the batter is smooth.
- Gently fold in the sliced peaches.
- Bake the Cake:
- Pour half of the batter into a greased baking pan.
- Bake in the preheated oven for 15 minutes.
- Remove from the oven and let cool slightly.
- Prepare the Lemon Pudding:
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, lemon juice, and lemon zest.
- Gradually add the milk while continuing to whisk.
- Cook over low heat, stirring constantly, until the mixture thickens.
- Remove from heat and let cool.
- Assemble the Cake:
- Pour the remaining batter over the partially baked cake.
- Bake for an additional 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Serve:
- Once cooled, drizzle the cake with honey and sprinkle with desiccated coconut.
- Serve with the lemon pudding on the side.
Serving Suggestions:
- Enjoy as a dessert after a meal or as a sweet treat with tea or coffee.
- Pair with fresh fruit or a scoop of vanilla ice cream for extra indulgence.
Cooking Tips:
- Make sure to preheat the oven to ensure even baking.
- Allow the cake to cool slightly before drizzling with honey to prevent it from becoming too runny.
Nutritional Benefits:
- Peaches provide vitamins and antioxidants, supporting overall health.
- Lemon pudding adds a dose of vitamin C and a tangy flavor.
Dietary Information:
- Contains dairy and eggs.
- Can be modified for gluten-free diets by using a gluten-free flour blend.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving, or enjoy chilled.
Why You’ll Love This Recipe:
- Combines the sweetness of peaches with the refreshing flavor of lemon.
- Moist and flavorful cake with a creamy pudding that complements each bite.
- Easy to make and perfect for any dessert occasion.
Conclusion: This Peach Cake with Lemon Pudding is a simple yet elegant dessert that will delight your taste buds. With its combination of moist cake and creamy lemon pudding, it’s a treat that’s both satisfying and refreshing. Enjoy making and sharing this delicious recipe with your loved ones!
Frequently Asked Questions:
- Can I use canned peaches instead of fresh?
Yes, canned peaches can be used; just drain them well before adding to the batter. - Can I substitute the lemon with another fruit?
Yes, you can use lime or orange for a different flavor profile. - How can I make the pudding thicker?
Increase the amount of cornstarch slightly or cook it for a bit longer. - Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend. - Can I make this recipe ahead of time?
Yes, you can prepare the cake and pudding a day in advance and store them in the refrigerator. - What if my cake is too dry?
Ensure the cake is not overbaked and consider adding a simple syrup to moisten it. - How do I know when the cake is done?
The cake should be golden brown and a toothpick inserted into the center should come out clean. - Can I freeze the cake?
Yes, you can freeze the cake without the pudding for up to 2 months. Thaw before serving. - What can I use instead of honey?
Maple syrup or agave nectar can be used as alternatives. - How do I store the lemon pudding?
Store the pudding in an airtight container in the refrigerator for up to 3 days.