It has to be tasted to be believed. This rustic-looking cake belies its simple appearance. It is a toothsome combination of ingredients such as cocoa, cinnamon, fresh-ground nutmeg made light and moist with fresh eggs, butter, grapeseed oil and buttermilk. The smell from the oven is as enticing as it gets. Take it up a notch by soaking the cakes in a glaze made with peach jam and spices. Blow it into orbit with a fluffy caramel cream cheese frosting and give it some delicious crunch with rosemary toasted pine nuts and fresh summer flavours with dynamite organic peaches from Naramata’s T NT Farm and you have something worth the afternoon it will take you to bake it and a run-on sentence worth running on about.
This amazing creation, which I Naramatified, is from British Columbian Tessa Huff and her spectacular Layered cookbook. In a Julie and Julia type scenario I’ve been baking my way through her cake cookbook, adding a few custom touches here and there and sourcing my ingredients locally. This recipe gets a 12 out 10. Enough hyperbole…let’s get cracking. There are six separate recipes to tackle…none of them hard: Spice cake, peach glaze, rosemary pine nuts, salted caramel sauce and Swiss meringue buttercream. You will need a two 8-inch cake pans for this beauty that serves 12 to 15 peeps.
Spice Cake ingredients
- 2 3/4 cups cake flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, room temperature
- 1/4 cut grapeseed oil
- 2 cups granulated sugar
- 1 teaspoon pure vanilla
- 4 large eggs (I walk out to my yard, and get them from my chickens Maria and The Baroness…bragging a little)
- 1 1/4 cups buttermilk (from the store…I don’t have a cow yet)
Directions
Preheat the oven to 350F, grease and flour two 8-inch cake pans and line with parchment rounds.
Sift together the flour, cocoa powder, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves and set aside.
In the bowl of a stand mixer fitted with the paddle, beat the butter on medium. Add the oil and sugar. Turn the mixer to medium high and mix for 3 minutes. Turn mixer to low, add the vanilla and eggs, one at a time. Scrape down the bowl.
Turn mixer to low and add the flour mixture alternating with the buttermilk in three batches. Only mix for 30 seconds or until just combined.
Divide the batter between the prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. While the cakes are baking work on the peach glaze as you will need to spread it over the cakes as soon as they come out of the oven.
Peach glaze ingredients
- 1 cup peach jam
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated ginger
Directions
Combine the jam, cinnamon, ginger and nutmeg in a saucepan. Heat over medium until the jam melts…five minutes or so. Strain the mixture through a fine sieve set over a bowl to remove any solids. Evenly pour the warm peach glaze over the top of the two cakes just after they come out of the oven. Let them cool completely on a wire rack before removing the cakes from their pans. Do not turn the cakes upside down to remove as the tops will be sticky. Rather pry them up with the parchment or a lifter.
Rosemary pine nuts ingredients
- 1/2 cup pine nuts
- 1 tablespoon Okanagan honey
- 1 teaspoon rosemary (you can use dried)
- 1/4 teaspoon salt
Directions
Heat a heavy-bottomed skillet over medium-high heat. Reduce the heat to medium and dry-roast the nuts for about three minutes. Add the honey, rosemary and salt and stir until nuts are evenly coated. Cook, stirring for another 3 minutes. Remove from the heat and spread on piece of parchment paper to cool and dry … about 10 minutes.
Salted caramel sauce ingredients
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup of heavy cream at room temperature
- 2 tablespoons unsalted butter, diced
- 3/4 teaspoon sea salt
- 1 teaspoon vanilla extract (or vanilla bean paste which I use exclusively as it’s better…Nielsen-Massey is great.)
Directions
Place the sugar, corn syrup and 2 tablespoons of water in a heavy-bottomed small saucepan. Stir. Heat over high heat, stirring occasionally swirling the pan, until in turns a medium golden amber colour…8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in colour. Remove from the heat and whisk in the cream. Be careful as it will foam up and sputter. Add the butter and stir until melted. Add the salt and vanilla and stir. Pour into heat-safe container and let if cool or refrigerate. It will thicken as it cools.
Vanilla swiss meringue buttercream
- 1/2 cup plus egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter (very important that it be at room temperature or it won’t combine properly) cubed
- 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
Directions
Place the egg whites and sugar in the bowl of a stand-mixer. Whisk them together by hand to combine. Make a double boiler by filling a medium pot filled with water over medium-high heat. Place the mixer bowl on top of the pot. The bottom of the pot should not touch the water.
Whisk intermittently and heat the egg mixture to 160F (candy thermometer) or until it is hot to the touch. Carefully fit the mixer bowl onto the stand mixer and whip with the wire attachment on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. The bowl should be back to room temperature at this point. Stop the mixer and swap out the whisk attachment for the paddle.
With the mixer on low, add the cubed butter, a few tablespoons at a time then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes.
Caramel Cream Cheese Frosting ingredients
- 4 ounces cream cheese, softened
- 2 cups vanilla swiss meringue buttercream
- 1/4 cup salted caramel sauce
Directions
In the bowl of stand mixer with the paddle, beat the cream cheese on medium until smooth, add the buttercream and caramel sauce and mix until combined.
Some assembly required
Level the layers. Place a layer on a cake plate and spread half of the frosting over it. Top with the next layer of cake and frost the top with the remaining frosting. Arrange peach slices from one or two peaches on top (I resorted to frozen peaches from T NT as it will be August before nice new fresh ones are ready) and garnish with a generous handful of the rosemary pine nuts.
naramata-blend 