ROASTED PEACH CRUMB CAKE Roasting the peaches before use gives them a chance to get nice and tender and develop an extra layer of roasted flavor.The cinnamon-spiced cake and the sweet crumbly streusel are a perfect pair for the sweet fruit. This dish is ideal for breakfast, snacking or dessert. ✔ 2 or 3 peaches, quartered ✔ 13⁄4 cups flour ✔ 11⁄4 cups sugar✔ 2 tsp. cinnamon ✔ 2 tsp. baking powder ✔ Pinch of salt✔ 3⁄4 cup milk ✔ 2 eggs, lightly beaten ✔ 1⁄2 tsp. vanilla ✔ 1⁄3 cup oil ✔ 45 gr. (3 Tbsp.) butter or margarine, meltedSTREUSEL: ✔ 1⁄3 cup white sugar ✔ 1⁄3 cup dark brown sugar ✔ Pinch salt ✔ 3⁄4 tsp. cinnamon ✔ 13⁄4 cups flour ✔ 1⁄2 cup (115 gr.) butter or margarine, meltedPlace the peaches face down on a baking pan or sheet and roast at 225º for 10-15 minutes, until just tender.In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt.Make a well in the center of the dry ingredients and add the milk, vanilla, eggs, oil and butter. Mix all the ingredients together until moistened, making sure there are no streaks of flour below. Pour the batter into a greased 31x22 cm. pan or the equivalent. Set aside.Mix the sugars, salt, cinnamon and flour together. Add in the melted butter and mix with a fork until crumbly and all the flour is integrated.Cut the cooled peaches into chunks and press into the top of the cake batter.Top with the streusel. Bake at 175º for 35 to 45 minutes or until tests done with a toothpick.NECTARINE-STRAWBERRY PIE Pies are often seen as a daunting baking challenge, but with a little practice you can churn them out in no time. I like to make my dough the day before and refrigerate it overnight so that I’m set to go in the morning and can cut down on time in the kitchen. If the lattice crust seems intimidating, you can make a faux lattice by simply laying half the strips horizontally and half vertically, without the weaving.Crust: ✔ 2 1⁄2 cups flour ✔ 2 Tbsp. sugar ✔1 tsp. salt ✔ 225 gr. (1 cup) butter or margarine, cut into cubes and frozen ✔ 4 to 6 Tbsp. ice waterFilling: ✔ 1 kg. nectarines (about 5 large), peeled, pitted and sliced ✔ 200 gr. (about 1 cup) diced strawberries ✔ 1⁄3 cup sugar (plus optional 1⁄4 cup) ✔ 1 tsp. lemon zest ✔ 2 Tbsp. cornflour ✔ 1 egg white ✔ Coarse brown sugar (for sprinkling)Mix together the flour, sugar and salt.Add in the frozen butter and, using a food processor, a pastry cutter or the tips of your fingers, cut the butter into the flour until it resembles fine sand.Add the water, a Tbsp. at a time, until the mixture begins to clump together. Divide the dough in half, gather each piece together in to a ball and wrap in cling wrap.Refrigerate at least 1 hour.Stir the peaches, strawberries and sugar together in a large bowl.Let sit at room temperature for 30 minutes. Drain off any liquid and taste the fruit, adding extra sugar if necessary.Mix with the lemon zest and cornflour.Working with one ball of dough, roll out the dough into a large circle, about 8 cm.larger than your pie plate. Carefully transfer the dough to a 20 cm. or 24 cm. round pie plate, patching any tears that occur.Roll the remaining piece of dough into a large round, and slice (using a knife or pizza wheel) into long strips. Lay every other strip across the pie, then weave the remaining strips in by folding every other strip back, laying a perpendicular strip, then bringing the folding strips back down, repeating with the alternate strips until all are used.Trim any excess crust and press the edges of the strips down to seal.Lightly beat the egg white and brush over the crust. Sprinkle with coarse brown sugar.Bake at 225º for 20 minutes, then reduce to 180º and bake an additional 30 minutes.
Baking Class: Tutti fruity
Incorporate seasonal produce into crowd-pleasing desserts, like berry cobbler, roasted peach crumb cake, streusel, nectarine-strawberry pie.
ROASTED PEACH CRUMB CAKE Roasting the peaches before use gives them a chance to get nice and tender and develop an extra layer of roasted flavor.The cinnamon-spiced cake and the sweet crumbly streusel are a perfect pair for the sweet fruit. This dish is ideal for breakfast, snacking or dessert. ✔ 2 or 3 peaches, quartered ✔ 13⁄4 cups flour ✔ 11⁄4 cups sugar✔ 2 tsp. cinnamon ✔ 2 tsp. baking powder ✔ Pinch of salt✔ 3⁄4 cup milk ✔ 2 eggs, lightly beaten ✔ 1⁄2 tsp. vanilla ✔ 1⁄3 cup oil ✔ 45 gr. (3 Tbsp.) butter or margarine, meltedSTREUSEL: ✔ 1⁄3 cup white sugar ✔ 1⁄3 cup dark brown sugar ✔ Pinch salt ✔ 3⁄4 tsp. cinnamon ✔ 13⁄4 cups flour ✔ 1⁄2 cup (115 gr.) butter or margarine, meltedPlace the peaches face down on a baking pan or sheet and roast at 225º for 10-15 minutes, until just tender.In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt.Make a well in the center of the dry ingredients and add the milk, vanilla, eggs, oil and butter. Mix all the ingredients together until moistened, making sure there are no streaks of flour below. Pour the batter into a greased 31x22 cm. pan or the equivalent. Set aside.Mix the sugars, salt, cinnamon and flour together. Add in the melted butter and mix with a fork until crumbly and all the flour is integrated.Cut the cooled peaches into chunks and press into the top of the cake batter.Top with the streusel. Bake at 175º for 35 to 45 minutes or until tests done with a toothpick.NECTARINE-STRAWBERRY PIE Pies are often seen as a daunting baking challenge, but with a little practice you can churn them out in no time. I like to make my dough the day before and refrigerate it overnight so that I’m set to go in the morning and can cut down on time in the kitchen. If the lattice crust seems intimidating, you can make a faux lattice by simply laying half the strips horizontally and half vertically, without the weaving.Crust: ✔ 2 1⁄2 cups flour ✔ 2 Tbsp. sugar ✔1 tsp. salt ✔ 225 gr. (1 cup) butter or margarine, cut into cubes and frozen ✔ 4 to 6 Tbsp. ice waterFilling: ✔ 1 kg. nectarines (about 5 large), peeled, pitted and sliced ✔ 200 gr. (about 1 cup) diced strawberries ✔ 1⁄3 cup sugar (plus optional 1⁄4 cup) ✔ 1 tsp. lemon zest ✔ 2 Tbsp. cornflour ✔ 1 egg white ✔ Coarse brown sugar (for sprinkling)Mix together the flour, sugar and salt.Add in the frozen butter and, using a food processor, a pastry cutter or the tips of your fingers, cut the butter into the flour until it resembles fine sand.Add the water, a Tbsp. at a time, until the mixture begins to clump together. Divide the dough in half, gather each piece together in to a ball and wrap in cling wrap.Refrigerate at least 1 hour.Stir the peaches, strawberries and sugar together in a large bowl.Let sit at room temperature for 30 minutes. Drain off any liquid and taste the fruit, adding extra sugar if necessary.Mix with the lemon zest and cornflour.Working with one ball of dough, roll out the dough into a large circle, about 8 cm.larger than your pie plate. Carefully transfer the dough to a 20 cm. or 24 cm. round pie plate, patching any tears that occur.Roll the remaining piece of dough into a large round, and slice (using a knife or pizza wheel) into long strips. Lay every other strip across the pie, then weave the remaining strips in by folding every other strip back, laying a perpendicular strip, then bringing the folding strips back down, repeating with the alternate strips until all are used.Trim any excess crust and press the edges of the strips down to seal.Lightly beat the egg white and brush over the crust. Sprinkle with coarse brown sugar.Bake at 225º for 20 minutes, then reduce to 180º and bake an additional 30 minutes.