This Single Malt & Peach Cake Is Good And Definitely Worth Trying
Cakes are one of the quickest ways to joy, right? We tend to agree. But we’ve got a simple idea to elevate the humble cake to a whole new level. By infusing it with single malt. The recipe below is one for a single malt and peach cake, and we can promise you that it's a celebration for the senses. The sweetness of the peaches and the rich, smoky notes of the single malt whiskey mix beautifully together to create a unique magic on the tongue.
The most important part of this cake is making sure the crumb is moist and tender since it's going to be infused with juicy peaches. The peaches are essentially pureed and folded into the batter so that each bite is bursting with flavour. Then, the whisky adds complexity to each bite of the cake. It's smoky, and peaty, and mingles with the sweetness of the peaches to create a balanced, sophisticated dessert, a joy with each bite.
Ingredients:
For the cake:
2 cups All-purpose flour
1 teaspoon Baking powder
Pinch of Salt
1/2 cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
1/2 cup Single malt whisky
1 cup Pureed peaches
For the glaze:
1/4 cup Single malt whisky
1/4 cup Granulated sugar
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and whisky.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the pureed peaches.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
While the cake is baking, prepare the glaze. In a small saucepan, combine the whisky and sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Remove the cake from the pan and place it on a wire rack set over a baking sheet. Using a toothpick, poke holes all over the top of the cake. Pour the glaze over the cake, allowing it to soak in.
Allow the cake to cool completely before serving. Slice and enjoy. It's a dessert that works well for any occasion, whether you're celebrating a special milestone or simply indulging in a treat on a lazy Sunday afternoon.
Some Notes
And here are some notes to keep in mind as you go about baking this cake:
Make sure to use ripe, juicy peaches to get the best flavour. If fresh peaches are not available near you, you can use canned peaches too, but make sure that they have been drained and pureed.
Be careful not to overmix the batter, as this can result in a dense cake. Mix until the ingredients are just combined, so that the cake is fluffy and soft, moist to eat and easy to digest.
Before pouring the batter in, make sure to grease your cake pan thoroughly to prevent the cake from sticking to the pan. If you forget the butter, the cake will stick to the pan and you won't be able to get it out smoothly. If you miss a few spots, you'll risk breaking the cake off from those places. So spend some time on this step, but make sure to grease it properly.
When making the glaze, you want to ensure you have the right consistency. So cook it until the sugar is fully dissolved and the mixture is slightly thickened, but not so much that it's hard to deal with. Keep a sharp eye.
Poke holes in the top of the cake while it's still warm to allow the glaze to soak in better.
The cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days.
