Friday, August 13, 2010
Ontario Peach and Crystallized Ginger Caramel Cake
I found a recipe for a Spicy Pear Tart and was inspired. Since we had a basket of ripe Ontario peaches in our fridge ( hiding from the fruit flies), and since I love crystallized ginger, I thought that I would do a little experimenting. It turned out gooey, spicy, sticky and sweet. In one word: Delicious.
Here is the recipe, step by step, with pictures ( yay!):
1. Preheat your oven to 300F/ 150 C. Wrap the outside of your 10 inch springform pan with 2 layers of aluminum foil ( necessary holder-in of caramel goodness). No need to grease or flour the inside.
2. In a small pot, melt together:
- 1 cup packed brown sugar
- 1/2 cup ( one stick) butter
Stir every so often, and after about 5 minutes, it should look like caramel...because that is what it will be. Hooray! If it looks like the butter isn't stirring into the melted sugar ( mmmm) then take it off the heat and stir it vigorously with a whisk or fork ( but be careful! Hot sugar = bad burns) until it is one homogeneous mixture of goodness.
Pour into your springform pan and continue on with step 3.
3. In a medium sized bowl, combine the following:
- 1 1/2 cup all purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp salt
4. In another medium sized bowl, whisk together:
- 2 eggs
- 2/3 cup vegetable oil
Then stir in:
- 1 peach, chopped up into little pieces
- 1/4 cup crystallized ginger, finely diced
5. Pour your dry ingredients into your egg mixture and stir just until combined.
6. Spoon the mixture over the caramel and smooth it into an even surface using a spatula. On top, arrange attractively:
- 4 peaches, sliced
7. Bake for 1 hour and 15 minutes. Then, turn down the heat to 250 F/ 120 C and bake for another 20 minutes. When the edges are bubbling and the centre is visibly cooked, take it out of the oven. Let it cool for 5 long minutes and then present proudly, stomach grumbling, with a creme anglaise ( or to cheat, melt some vanilla ice cream) zig-zagged across the plate before placing down the slice.