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Peach Cake (Non-dairy)
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 lb. (1/2 cup = 1 stick) margarine, at room temperature
1 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
2/3 cup almond milk or soya milk
2 firm but ripe peaches (about 10 oz,) sliced about 1/16 inch thick
2 tsp. sugar
1/4 cup apricot jelly
2 tsp. brandy
¼ tsp. vanilla extract
Oven: 350°F.
Grease and flour a 10x2-inch fluted quiche pan or a 9x2-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the margarine with an electric mixer until smooth. Add 1 cup of the sugar and 1 tsp vanilla and the eggs.
Beat on medium speed, scraping down the sides, until the mixture is well combined, about 3 minutes.
Add half of the flour mixture and mix on low speed until just blended. Add the almond milk and mix until just blended. Add the remaining flour mixture and mix until just blended.
Pour the batter into the prepared pan and spread evenly. Arrange the peach slices, as needed and overlapping slightly, on top of the batter in a circular pattern and sprinkle with the remaining 2 tsp. sugar. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes.
Make the glaze: Put the apricot jelly and brandy in a small saucepan and heat on medium low until syrupy. Remove from the heat. If using vanilla extract, stir in 1/4 tsp. now. Cover.
When the cake is done, let it cool on a wire rack for 20 minutes. Remove the cake from the pan and transfer to a serving plate.
Just before serving, reheat the glaze to liquefy it and brush it over the peaches.
Tomato rice on the left side. On the right side there's crispy chicken wings with sweet chili sauce, blanched snap peas, cabbage and mandarin salad, red capsicum with roasted nori, plus some pickled babycorn.
Today's rice was a bit experimental. It was cooked together with leftover chicken poaching liquid as well as three whole cocktail tomatoes that were then gently mashed into it after cooking.
I sometimes get asked how much time it takes to put together a bento like this that features several different dishes, and it honestly isn't very time-consuming if you plan ahead a bit:
My rice cooker has a timer setting, so I prepared that the night before. The finished rice just needed to be packed.
The chicken wings were defrosted and marinated overnight, then baked in the oven while I was taking care of everything else before work today.
Only the cabbage salad was freshly made, the red capsicum dish is straight out of the freezer and was packed while still frozen, the babycorn is from a jar of storebought pickles, and the snap peas were blanched with some extra boiling water from making tea.
The wings took about 20 - 30 minutes to finish baking, and by that time the other food preparation was long finished too.
(Note that I made a bigger portion of wings than just the ones used for the bento. The rest of them are for tomorrow's dinner!)
I tider av Coronapandemin så blir det till att vara hemma. Vad passar inte bättre då än att laga lite god mat och fylla frysen med godsaker.
• Momofuku brand packaged noodles (also known, to me, as “fancy ramen”)
• wild-caught Gulf shrimp, boiled
• leftover crawfish boil corn from the cob
• homemade chili-garlic sauce made by Blythe, girlfriend of my good friend, Dave
Pasta, pesto, Parmesan (DOP 24) and Piennolo tomatoes.
Past a pleasant day, a perfect produce to shovel in and thereafter pass out peacefully on the sofa.
Fastfood at its best.
After work on a Friday, isn't it nice to come home to find someone cooking a meal and looking forward to sharing it with you?
Made this stilton tart with the aid of Frozen Flacky pastry which i defrosted and then made the edging round the side. Mostly bake cakes but really pleased with the results of this. Recipe was in this months waitrose magazine
My wife have made some pickled red onions today for some burgers. Just love the colours, and tasty too ....
This is the 23th image with my precious and now only one week left of my 30 days challenge 24 GM lens.
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location: Klokkerholm, Denmark