Brandied Peach Compote Cake
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.666667 cups
Sugar1.5 cups
Water1 tbsp
Brandy (kosher for passover)1 tbsp
Peach1 cup
Potato Starch5 large
Egg (separated)1 tsp
Coarse SaltDirections:
1
Spoon 2 tablespoons peach juices over fruit
2
For Vanilla Sugar: Combine sugar and vanilla bean in processor
3
Blend 2 minutes
4
Sift to remove vanilla pieces
5
(Can be made 2 weeks ahead
6
Store airtight
7
) Combine sugar and vanilla bean in processor
8
Blend 2 minutes
9
Sift to remove vanilla pieces
10
(Can be made 2 weeks ahead
11
Store airtight
12
) For Compote: Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan
13
Stir over medium-high heat until sugar dissolves
14
Add peaches
15
Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes
16
Using slotted spoon, transfer peaches to strainer set over bowl
17
Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes
18
Strain syrup into small bowl; mix in peaches
19
Cool
20
(Can be made 1 day ahead
21
Cover and chill
22
) Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan
23
Stir over medium-high heat until sugar dissolves
24
Add peaches
25
Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes
26
Using slotted spoon, transfer peaches to strainer set over bowl
27
Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes
28
Strain syrup into small bowl; mix in peaches
29
Cool
30
(Can be made 1 day ahead
31
Cover and chill
32
) For Cake: Preheat oven to 350°F
33
Grease bottom of 9-inch-diameter springform pan
34
Combine cake meal and potato starch in small bowl; whisk to blend
35
Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes
36
Beat in margarine, then nondairy creamer and brandy
37
Beat in dry ingredients
38
Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form
39
Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry
40
Fold whites into yolks mixture in 3 additions
41
Transfer 1 cup batter to small bowl
42
Cover; chill
43
Pour remaining batter into prepared pan
44
Bake cake until tester inserted into center comes out clean, about 20 minutes
45
Cool cake in pan on rack 10 minutes
46
Maintain oven temperature
47
Spoon reserved 1 cup batter in 1-inch band around edge of cake
48
Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge
49
Bake until band at edge is firm, about 35 minutes
50
Cool cake in pan on rack; let stand up to 8 hours
51
Preheat oven to 350°F
52
Grease bottom of 9-inch-diameter springform pan
53
Combine cake meal and potato starch in small bowl; whisk to blend
54
Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes
55
Beat in margarine, then nondairy creamer and brandy
56
Beat in dry ingredients
57
Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form
58
Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry
59
Fold whites into yolks mixture in 3 additions
60
Transfer 1 cup batter to small bowl
61
Cover; chill
62
Pour remaining batter into prepared pan
63
Bake cake until tester inserted into center comes out clean, about 20 minutes
64
Cool cake in pan on rack 10 minutes
65
Maintain oven temperature
66
Spoon reserved 1 cup batter in 1-inch band around edge of cake
67
Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge
68
Spoon 2 tablespoons peach juices over fruit
69
Bake until band at edge is firm, about 35 minutes
70
Cool cake in pan on rack; let stand up to 8 hours
71
Cut around pan sides to loosen cake; release sides
72
Garnish with fresh raspberries, if desired
73
Cut around pan sides to loosen cake; release sides
74
Garnish with fresh raspberries, if desired