Sunday, July 5, 2015

Peach-Infused Cake

This is my latest cake. I started with the yellow cake recipe from The King Arthur Flour Baker's Companion. I then soaked the cakes with the Pearson Farms peach preserves that I made a few weeks ago. I then iced it with a chocolate ganache (just dark chocolate, cream, and a little butter).

I consider this cake a big success on all fronts. First, it is beautiful. Even before you cut it, the ganache gives the cake a shiny glaze that draws the eye. When you do cut it, the yellow layers with the think chocolate lines in between are truly striking. The cake perfectly complements the peaches. It isn't overly sweet so it doesn't compete. And its density is perfectly suited to soaking in the peaches. Just enough of the peach flavor comes through---I think the perfect flavor of the Pearson peaches helps. And the chocolate ganache combines creamy richness with a hint of bitterness that complements the peaches and cake perfectly.

The Contes very graciously saved me from myself and helped me eat it. Thanks, guys!

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