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Amy and Tyson - Peaches and Cream

Ingredients

2 peaches, halved

2 tsp brown sugar

Thyme sprigs, to decorateCake

250g butter, at room temperature

275g caster sugar

3 eggs

335g self-raising flour

35g plain flour

180ml milkPickled Peaches

185ml water

185ml apple cider vinegar

110g caster sugar

1 cinnamon stick

3 cloves

2 firm ripe peaches, peeled, cut into 2cm cubesNut and Seed Crumb

1/4 cup hazelnuts

1/4 cup macadamias

2 tbs shelled pistachios

2 tbs pumpkin seeds

2 tbs sunflower seeds

Pinch saltPeach Puree

2 peaches, chopped

1 tbs caster sugarThyme Creme

250g crème fraîche

2 tsp honey

1 tsp finely chopped fresh thyme

Method

  1. Preheat oven to 180C. Grease a 20cm cake pan and line base and sides with baking paper.
  2. Using an electric mixer, beat butter and sugar until pale and creamy. With motor operating, add eggs, one at a time, beating between additions. Fold in milk and combined sifted flours in two batches.
  3. Pour mixture into prepared pan. Bake for about 1 hour or until cooked when tested. Stand in pan for 10 minutes, then transfer to a wire rack to cool. Cut into squares.
  4. To prepare pickled peaches, place peaches in a bowl.
  5. Stir water, vinegar, sugar, cinnamon and cloves in a saucepan over medium heat until sugar dissolves. Pour over peaches in bowl. Refrigerate until cold. Drain to serve.
  6. To make nut and seed crumb, spread nuts and seeds on an oven tray. Roast for about 5 minutes or until golden brown. Cool completely then place in a small processor with the salt. Pulse to form coarse crumbs.
  7. To make peach purée, blend peaches and sugar to form a purée. Pass through a fine sieve. Refrigerate until required.
  8. To make thyme crème fraîche, stir all ingredients together. Refrigerate until required.
  9. To grill peaches, sprinkle cut side of peaches with brown sugar. Heat a lightly oiled grill pan over medium-high heat. Cook peaches, cut-side down, until golden and lightly charred.
  10. Serve cake, grilled and pickled peaches with nut and seed crumb, peach purée and thyme crème fraîche. Decorate with thyme sprigs.
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