• This is easy peasy and quick in preparing tea-time cake. It is a kind of fruit slice cake – so yummy you can eat the whole tray for one time. There is lots of coconut here and its flavour is clear but in a such nice way. The composition of coconut and peach is very successful and they create together harmonious and very tasty, light cake. Enjoy!

     

    8 x 11 inch rectangular pan

     

    Ingredients:

    • 120 g coconut oil, soft but not melted
    • 1 cup (200 g) sugar
    • 2 eggs
    • ¾ cup + 1 tablespoon (130 g)  all purpose flour
    • 1/3 cup (40 g) unsweetened shredded coconut
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 80 ml Greek yoghurt, natural
    • 1 teaspoon pure coconut extract
    • 1 small can peaches
    • 1 tablespoon sweetened shredded coconut

    Icing:

    • 2/3 cup (100 g) icing sugar
    • 2-3 tablespoons coconut milk (or cow milk)
    • 1 tablespoon sweetened shredded coconut

     

     

    Grease and line pan with parchment paper. Preheat oven to 325°F.

    In a bowl of a stand mixer beat coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, baking powder, salt and shredded coconut. Mix yoghurt with coconut extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced peaches on the top and dust with sweetened coconut. Bake for 45-50 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

    Make icing: beat milk (or coconut milk) with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern. Sprinkle with shredded coconut.


     

    Category: Fruit cakes.

    Tags:coconut, peach.

  • French sweet buns you can buy on every korner of French cities and towns. Made of croissant like dough – yeast dough with large amount of butter which causes the effect of foliating and layering. It is a kind of puff pastry but the addition of yeast gives extra volume and fluff. This pastry is used in France for all kind of buns, Rolls and croissants. The filling is optional: fruits, chocolate, custard etc. I used sliced peaches and nectarines chich are very stable during baking and have nice, summer taste. Enjoy!

     

    about 18 pieces

     

    Dough:

    • 2 ¾ cups bread flour
    • 5 teaspoons dried yeast
    • ½ cup lukewarm milk
    • 1/3 cup sugar
    • 1 ½ teaspoons salt
    • 3 tablespoons butter, melted
    • ¼ cup lukewarm water
    • 1 cup butter, softened

    Filling:

    • 1 egg
    • 2 tablespoons sugar
    • 2 tablespoons butter, melted
    • 5-6 fresh peaches and/or nectarines, sliced

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready set it aside, cover and let stand in a warm place for 20 minutes to rest.  

    Place the dough on a floured surface and roll out into a 10 x 15 inch rectangular, cover and allow to rise for 30 minutes.  Dot the dough’s rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Remove the dough from the fridge and roll out as before. Spread the remaining butter over the dough and fold as before into thirds. Roll out into rectangle and fold into thirds. Cover and refrigerate for further 40 minutes. In this point you can leave the dough in the fridge for overnight and continue the work next day.

    Remove the dough from the fridge and roll out into ¼ inch thick rectangle. Cut the rectangle into 3 x 3 inch squares. Brush each with egg wash and top with sliced peaches. Brush the top with melted butter and sprinkle with sugar. Allow to rest when the oven is preheating.

    Preheat the oven to 400°F and bake buns for 12-14 minutes (until golden).


     

    Category: Yeast cakes.

    Tags:peach, yeast.

  • The tart which I baked for appreciating my 15 k followers on Instagram. Well, as said in sentence: ‘Enjoy every moment in life’ it is a good excuse for eating tasty cake. The crust is made of classic shortbread pastry with ideal proportions I worked out recently. It tastes heavenly butter-y, is flaky and melts in your mouth. The filling made of peaches, dark sugar and whisky is so yummy that you will crave to devour it direct from the saucepan before the tart will be filled. Try to stem yourself nevertheless – the whole tart is even better. Enjoy!

     

    1 tart 12 inch x 4.5 inch

     

    Ingredients for base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2  cups flour

    Filling:

    • 2 tablespoons butter
    • 1/3 cup Muscovado sugar
    • 1 tablespoon Cognac or whisky
    • ½ teaspoon cinnamon
    • pinch of salt
    • 300 g peaches (fresh, canned or frozen)
    • 2 tablespoons corn starch

    Adds:

    • 1 egg yolk
    • 1 tablespoon milk
    • 1 tablespoons granulated sugar

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: place butter, sugar and Cognac (whisky) in a saucepan and heat until sugar and butter have melted. Add salt and cinnamon, mix together. Add peaches (peeled and cut in small pieces) and corn starch. Simmer 2-3 minutes until the mixture thickens slightly. Set aside to cool. Note: if you use frozen peaches add them (still frozen) to the saucepan without corn starch and boil for 10-12 minutes until tender. Add corn starch only when peaches are ready.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Fill pan with prepared pastry and press to place properly. Re-roll the remaining pastry. Pour the peach mixture over pastry base and smooth evenly. Cover with the second layer of pastry. You can shape it like braid, rope, lattice or make holes in a solid surface. Beat the egg yolk with milk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 40 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


     

    The peach filling is inspired by the Linda Lomelino's recipe, however I changed proportion and procedure.

    Category: Pastries/tarts.

    Tags:peach.

  • Let me introduce the recipe for very tasty dessert in which all ingredients are very well composed and bring perfect flavour. The base is meringue like cake consists not only of egg whites and sugar but enriched by pistachios, white chocolate and vanilla wafers. This dessert is some kind of crunchy pistachio foam. The top covered with whipped cream, sliced peaches and blackberries will lead you direct to the heaven. Enjoy!

     

    4 x ø 4.5 inch or 1 x ø 10 inch

     

     Ingredients:

    • 100 g pistachios
    • 4 egg whites
    • ¾ cup (150 g) superfine sugar
    • 100 g white chocolate, chopped
    • 100 g vanilla wafers

     Frosting:

    • 200 ml whipping cream
    • 3 tablespoons icing sugar
    • halved, peeled peaches (fresh or canned)
    • blackberries

     

    Preheat oven to 325°F (160°C). Grease and line base and sides of pan/s.

    Beat egg whites and ¼ cup sugar with an electric mixer until firm peaks form. Add remaining sugar and beat on high speed for 8 minutes until dissolved. Chop finely pistachios and chocolate in food processor. Crumb wafers with hands into fine pieces. Stir pistachios along with chocolate and wafers into egg whites foam. Mix gently with rubber spatula. Spoon mixture into pan/s. Bake for 40 minutes. Cool completely in pan.

    Make topping: beat cream and icing sugar a with an electric mixer until stiff peaks form.

    Remove cake from pan, transfer to a serving plate. Spread the top with whipped cream.  Finish with peaches and blackberries. Sprinkle with pistachio crumbles.


     

    Category: Meringues/macarons.

    Tags: blackberry, chocolate, peach, pistachio.

  • This is truly ordinary peach tart in fact. Simple ingredients, easy preparing, great taste of luscious fruits in shortbread frame. To avoid boredom I decided to check whether it is possible to colour the pastry (and save the colour after baking) only with 100% natural ingredients which are freeze-dried fruits. I used powdered mulberries which gave deep, intensive purple colour (you may also use blueberry powder). The pastry colurs easily and the tint stays after baking. The taste of shortbread is almost unaffected, the mulberry flavour is detectable very slightly. The tart looks interesting and is a nice change from ‘common’ beige colour. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • 2/3 cup softened butter
    • 6 tablespoons icing sugar
    • 1 large egg white
    • 4 tablespoons freeze-dried fruit powder (mulberry or blueberry)
    • 2  cups all purpose flour

    Filling:

    • 2 lbs fresh peaches
    • ½ cup brown sugar
    • 3 tablespoons corn starch
    • 1 teaspoon vanilla extract
    • 1 tablespoon almond flour

     

    Shortbread base: in a small bowl mix together mulberry (blueberry) powder and egg white. In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in purple egg white. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: wash and pit peaches, slice them roughly. In a bowl mix together sugar and corn starch. Add peaches and vanilla and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Sprinkle almond flour over the base. Re-roll the remaining pastry. Drain the peach mixture and spread over pastry base. Cut the remaining pastry into strips and arrange lattice pattern on the top. Note! Do not brush the top of the pastry with anything in order to save the purple colour. Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 40-45 minutes (until the pastry is slightly darker on the edges and the filling is bubbling). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: blueberry, mulberry, peach.