Wednesday 21 March 2018

Featherlight Peach Gâteau with Elderflower and Peach Filling

what you need

4 eggs

110g/4oz caster sugar

100g/3½oz plain flour

10g/½oz cornflour

½ tsp vanilla essence For the elderflower curd 3-4 peaches, diced

2 dsps water

25g/1oz soft brown sugar

110g/4oz caster sugar

2 eggs

2 egg yolks

Zest and juice of 2 lemons

1 dsp elderflower cordial

110g/4oz butter, diced

275ml/½pt whipped cream

Icing sugar

Peach halves or small slices

Serves eight to 10

1Grease a round, loose-bottomed cake tin (25ml/10in in diameter) and dust with a little icing sugar. Beat the eggs and sugar together in a bowl for eight to 10 minutes until the mixture is light and creamy and capable of holding its shape.

2Mix the flour and cornflour then gradually sieve it into the bowl with the eggs, about a third at a time, folding gently after each addition. Now mix in the vanilla essence.

3Transfer the mixture to the cake tin, level it out and bake in a pre-heated oven at 190°C/Gas Mark 5 for 15-20 minutes, or until cooked. When the sponge is cooked remove from the tin and place on a cooling tray. Halve the cake lengthways to make a sandwich.

For the elderflower curd

1Poach the peaches gently in the water with the brown sugar for one to two minutes. Remove from heat and leave to cool.

2 To make an elderflower curd, beat together the caster sugar, eggs and egg yolks in a bowl until creamy. Place in a saucepan with the lemon zest and juice (saving one dessertspoon of juice) and the elderflower cordial. Cook over a gentle heat, whisking continually. When the mixture shows signs of thickening, slowly add the butter, a little at a time, whisking well between each addition, and continue cooking. Do not allow the mixture to boil -- if it starts to bubble, remove from the heat and continue stirring. When all the butter has been added, take the pan off the heat and pour the mixture into a bowl. Cover with cling film, place in the fridge and leave to cool completely.

3Remove the elderflower curd from the fridge and set a little aside for decoration. Add the cream, cooked peaches and lemon juice to the remaining curd. Spread it onto the base sponge, using the second sponge to form a sandwich. Dust the top with icing sugar and decorate with the peach slices and remaining curd.

Irish Independent

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