Monday, June 4, 2012

Raspberry Peach Crumble Cake



The summer is approaching and the berries and stone fruit come out to play! A wonderful time of the year…

To kick off a beautiful Spring Sunday Brunch, I tried the following recipe. 
Fresh, sweet and recommended.


Raspberry Peach Crumble Cake:
For the crust and crumble topping:

1/2 cup (45g) almond flour

1 1/2 cups (150g) unbleached all-purpose flour

1/2 cup (95g) granulated sugar

1/4 cup light (50g) brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

10 tablespoons cold unsalted butter, cut in pieces
For the filling:

1 tablespoon unbleached all-purpose flour

1/3 cup (65g) granulated sugar

1 egg

1 egg yolk

1/3 cup (78mL) heavy cream

1/4 cup (60mL) milk

1/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

pinch of salt

1/4 teaspoon freshly grated nutmeg

4 firm peaches, scrubbed and cut in 12 slices

6 ounces (70g) raspberries (frozen or fresh)
1. Preheat oven to 350 degrees (180 degrees celsius). Butter the insides of a 9 inch spring-form pan.

2. Make the crust and crumble: In the bowl of an electric mixer fitted with the paddle attachment, mix together almond flour, all purpose flour, sugars, spices, and salt. Incorporate butter on low speed, and mix until the dough will stick together when pressed together in your hands.
 
3. Press three fourths of the crumb mixture into the prepared pan, and bake in the oven for 10-15 minutes until set. Set aside to cool while you prepare the custard.
 
4. For the filling: Whisk together flour, sugar, egg, egg yolk, heavy cream, milk, extracts, salt and nutmeg.
 
5. Scatter fruit in the bottom of the crust and pour over the custard. Sprinkle with the rest of the crumb topping mixture. Bake for 45-55 minutes, or until the filling is set and beginning to brown.

I got this recipe from My Baking Addiction. The original recipe uses blackberries. Check it out here.

 

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