|Raspberries are "wonderlicious" berries|
|Raspberry and peach cake|
|Side way of the cake|
On the other hand, the stone fruits- peaches are said to be native to Persia (now known as Iran), even though they have been cultivated in the early days of China. Sometimes, we tend to have confusion between peaches and nectarines. Apparently, peaches have fuzzy skin, where else nectarines are smaller and sweeter with reddish, smooth skin. It is said that a peach tree could bore nectarines as well.
All right, back to this cake - I have decided to bake this cake due to its two ingredients- my favourite fruits of raspberries and peaches. I wanted to bring something different for my department's pot-luck party, and this cake fitted the bill. When I brought this cake this morning, my colleagues kept asking me what it was actually. They thought it was a pudding, as they kept guessing the actual ingredients, much to my own amusement. Well, I told them that it was all berries and peaches- fresh produce of USA (the raspberries) and CHINA ( the white peaches that I had used). The fresh produce were definitely worth the price, as opposed to canned goods. The use of the fruits in the cake, made the texture felt airy and light with a tinge of natural sweetness and a little bit of sourish taste, thanks to presence of raspberries. I definitely think that if you do not have the luxury of having raspberries in your local grocer, you could always replace them with strawberries with a little bit of lemon juice. Thus, I am sharing the recipe of this "wonderlicious" cake, so that everybody could try at home . To have a big cake as seen from the pictures, please double the amount of ingredients used.
200g unsalted butter, melted, plus extra to grease
250g self-raising flour, sifted
100g soft brown sugar
4 medium eggs, beaten
125g raspberries ( you can put half of this amount)
2 large, almost-ripe peaches/ nectarines, halved, stoned and sliced ( I used peaches)
4 tbsp apricot jam/ conserve
juice of 1/2 lemon
|The cake is glazed with warm apricot jam and lemon juice|
Happy baking everyone, now it's the time to have some "fruits" in our cakes...