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Hi.

Welcome to my blog. I write about food, motherhood and all that makes up our days.

Yasmeen's Peach and Ginger Cake

Yasmeen's Peach and Ginger Cake

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.

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…

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 definitely happened.

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

Huon Valley, Tasmania

Huon Valley, Tasmania

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