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  • Brandied Peach Compote Cake

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    Ingredients

    • Vanilla bean and brandy accent the cake, and a few raspberries tint the peach topping a delicate pink. Vanilla Sugar
    • 1 2/3 c. sugar
    • 1 x vanilla bean, minced Compote
    • 1 1/2 c. water
    • 1/4 c. brandy (kosher for Passover)
    • 1 Tbsp. peach or possibly apricot preserves
    • 6 x fresh or possibly frzn unsweetened raspberries (optional)
    • 1 1/4 lb frzn unsweetened sliced peaches (about 5 c.), thawed Cake
    • 1/2 c. matzo cake meal
    • 1/2 c. potato starch
    • 5 lrg Large eggs, separated
    • 1/4 c. (1/2 stick) unsalted pareve margarine, melted
    • 1/3 c. liquid nondairy creamer
    • 1 Tbsp. brandy (kosher for Passover)
    • 1/2 tsp coarse salt Fresh raspberries (optional)

    Directions

    1. For Vanilla Sugar:Combine sugar and vanilla bean in processor. Blend 2 min. Sift to remove vanilla pcs. (Can be made 2 weeks ahead. Store airtight.)
    2. For Compote:Combine 1/4 c. vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat till sugar dissolves. Add in peaches. Bring to boil; reduce heat and cook till peaches are barely tender, about5 min. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup till very thick and reduced to scant 1/3 c., adding any juices which continue to drain from peaches, about 13 min. Strain syrup into small bowl; fold in peaches. Cold. (Can be made 1 day ahead. Cover and chill.)
    3. For Cake:Preheat oven to 350 F. Grease bottom of 9 inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 c. vanilla sugar in large bowl till thick, about 2 min. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl till soft peaks form. Gradually add1/2 c. vanilla sugar and beat till stiff but not dry. Fold whites into yolks mix in 3 additions. Transfer 1 c. batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
    4. Bake cake till tester inserted into center comes out clean, about 20 min. Cold cake in pan on rack 10 min. Maintain oven temperature.
    5. Spoon reserved 1 c. batter in 1 inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon2 Tbsp. peach juices over fruit. Bake till band at edge is hard, about 35 min. Cold cake in pan on rack; let stand up to 8 hrs.
    6. Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if you like.
    7. Serves 8.

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