Lunch with Yasmeen

February 17, 2014

Last week I visited my friend Yasmeen for lunch. It’s always a treat spending time with this lady. She is intelligent and funny and kind, and her food brain inspires. Because of Yas I make labneh with confidence and crave comforting spices.

Yasmeen laid out simple plates of fresh garden goodies, which we dined on with her homemade hummus and some smoked salmon. It was a colourful and completely nourishing lunch.

DSC03147

We spoke and ate and spoke some more, of life and loves and ideas, always bouncing ideas off each other. Yas is a good friend. And she makes a killer cake, so, yeah, she’s a really good friend…

DSC03157

This peach and ginger cake was so dreamy. Perfectly sweet and delicately spiced, dense but not heavy and deliciously decorated with sticky stone fruit and boisterous candied ginger. Oh, it was a treat. Especially when served with her homamde plum butter. Yas, ever the generous gal, sent us home with a decent chunk. Cake for breakfast may have happened.

2 copy

Thanks for sharing your recipe, lovely lady. And happy 3 years to your divine blog, Wandering Spice.

Yasmeen’s Peach and Ginger Cake

Prep Time: 15 minutes. Cook Time: 1 hour. Total Time: 1 hour, 15 minutes. Yield: One 9\” cake

Ingredients

  • 4 eggs
  • 1/2 cup light olive oil
  • 1/2 cup sour cream (or yogurt, or buttermilk)
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 3/4 cup raw sugar
  • 1 heaped tsp dried ginger (powder)
  • 2 large peaches, pitted and sliced into 1/2″ wedges
  • 1/4 cup diced candied ginger
  • 2 tbsp brown sugar

Method

  1. Preheat oven to 180C /350F. Line a 9″ deep dish pie pan (or, springform tin) with baking paper.
  2. In a large bowl, whisk together the eggs, oil, sour cream and vanilla until smooth.
  3. Fold in the flour, baking powder, raw sugar and dried ginger until just combined. Pour into the pan. Arrange the peach slices in a pattern on top, then sprinkle evenly with the dried ginger and brown sugar.
  4. Bake 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.

Notes: This cake freezes well for up to 6 weeks. Wrap tightly in plastic wrap and place in an airtight bag before freezing.

 

Heidi xo

 

 

 

You Might Also Like

13 Comments

  • Reply Hannah February 17, 2014 at 12:45 pm

    Oooh labneh! I’m lucky that at the olive market stall I work at my boss’s mum makes lots of dips to sell including labneh spread and balls coated in oregano, it’s amazing stuff… ! & I’m planning some baking/cooking for the week, adding the peach and ginger cake to the list :) xx

    • Reply Heidi February 18, 2014 at 5:33 pm

      So happy you made the cake, lovely, was great to see that pic. I need some more labneh! x

  • Reply Yasmeen February 17, 2014 at 3:09 pm

    Heidi, you are so lovely. What more can I say? You inspire me all the time so I’m glad I could return the favor! Thank you!

    • Reply Heidi February 18, 2014 at 5:34 pm

      Love xx

  • Reply Cilla February 17, 2014 at 6:59 pm

    oh my gosh yes.
    Need to get into making hommus in the thermie. Totes.

    • Reply Heidi February 18, 2014 at 5:35 pm

      oh my gosh yes is right! x

  • Reply msihua February 17, 2014 at 9:38 pm

    Such a lovely way to spend an afternoon together! Lovely recipe too! Go Yasmeen!!

    • Reply Heidi February 18, 2014 at 5:35 pm

      I agree :) x

  • Reply Julia @ Chic To Do February 18, 2014 at 10:38 am

    Ooh, looks like a delicious cake!

    • Reply Heidi February 18, 2014 at 5:35 pm

      It was just divine x

  • Reply InTolerant Chef February 18, 2014 at 3:57 pm

    The cake looks lovely indeed, and so do all the other garden goodies too :)

    • Reply Heidi February 18, 2014 at 5:35 pm

      So fresh! x

  • Reply Iron Chef Shellie February 24, 2014 at 1:29 pm

    what a lovely looking spread <3 x

  • Leave a Reply