Peaches and cream CaKe...
Peach season is not until late July or August in the States but here in Morocco you can already find them all over the Souk (Market) they may not be as big as the ones in America but they sure are good..Organic peaches have this amazing smell, and the taste doesnt stay far behind *Peach heaven*...This cake is topped with French cream found in every moroccan store, but it can be replaced with whip cream or light whipped frosting....
Peaches and Cream Cake
2 cups (all purpose) flour
3 teaspoons baking powder
1 cup sugar
3 eggs (or 4)
¾ cups Milk
½ cup Peach yogurt (Creamy)
¾ Cup Oil
2 Peaches peeled and thinly sliced
1 teaspoon vanilla
Pinch of Salt
1 tablespoon cold and thinly sliced butter
1 tablespoon Sugar (for the peaches)
I used French cream/glace but you can use store bought or homemade whip cream.
1 peach peeled and thinly sliced
Peel and thinly slice your peaches, sprinkle with 1 tablespoon of sugar and set aside.
Cut 1 tablespoon of cold butter, slice thinly and set aside (in a cool place).
Sift flour with baking powder and a pinch of salt. In a medium bowl add your eggs, sugar, and vanilla beat until light in color, gradually add your ¾ cup of oil and then your yogurt. In 3 separate portions add your dry ingredients to your egg mix but be careful not to over mix. Once the mix is well incorporated add your milk, mix until well combined but again be careful not to overmix.
Place 1/3 batter in a well greased and floured cake pan. Arrange ½ of your sliced peaches over the mix. Add a second portion of batter (1/3) on top of your peaches, arrange the remainder of your peaches on top of batter, place thinly sliced butter on top of your peaches, cover with your remainder batter, making sure all peaches and butter are covered. Bake for approximately 35 min or until knife test comes out clean.
Cool for 2 hours or overnight before covering with your cream. Add your peaches on top of the cream, serve cold.