A recipe filled with sunshine on the program today: yellow peaches, raspberries and a hint of tonka bean in this fondant and colorful cake! I love tasting summer fruits so much (we wait so much the rest of the year to be able to taste them) that when they are there, we hasten to incorporate them everywhere in each recipe!
So when Microplane asked me to create a summer recipe with its new blades, I immediately thought of making a Peach, raspberry and tonka bean fondant cake.
By the way, you already know Microplane? This is the brand of high-end graters that great chefs use to do everything in the kitchen: grate, zest, slice ... For having tested them (these and others from the same brand), I can tell you that their cutting edge remains sharp even over time. The kind of accessories that have accompanied us for years in the kitchen… Moreover, the American brand is celebrating its 25th anniversary this year, and on this occasion it has created a special color for its famous premium classic zester: the coral that you can see on my pictures.
To make my recipe, I therefore used the zester to finely scrape the tonka bean (which brings its very typical vanilla / caramel flavor, I love it!) As well as the mandolin to make thin slices of yellow peach - essential for obtain the desired texture for this cake.
So what about this cake? A fruit bomb! No less than 1 kg of finely sliced yellow peaches inside, the result: a very wet texture, a little clafoutis for amateurs;) No need to sweeten a lot: the fruits take care of it very well.
Find my recipe below :)
Peach, raspberry and tonka bean fondant cake
- 1 kg firm yellow peaches not too ripe - important for the hold of the cake
- 150 g raspberries
- 2 eggs
- 120 g flour
- 1 sachet baking powder
- 70 g brown sugar + 20g for cooking
- 50 g soft butter, melted
- 1/2 tonka bean
- 80 ml fermented milk or whole milk
- + decoration: raspberries peach, icing sugar
- Start by peeling the peaches, cut them into quarters then pass them through a mandolin to obtain slices of about 1 to 2 mm.
- Preheat the oven with rotating heat to 180 °.
- In a bowl, whisk the eggs and brown sugar. Then add the sifted flour with the yeast, mix well. Then add the melted butter and the grated half tonka bean. Finish with the milk.
- Add the thinly sliced peaches in the cake batter (keeping a few slices for the top of the cake). Coat them well.
- Butter the cake mold (I used a 26x10cm tin mold, I put a link at the bottom of the article) and sprinkle the bottom and the edge of the mold with brown sugar: this is what will give a golden aspect to the cake.
- Pour half of the dough into the mold, then arrange the raspberries, lining them up over the entire surface. Then pour the remaining batter over the raspberries. Lightly tamp the surface with a spatula or tablespoon. Finally, place the slices of peaches that you had set aside and sprinkle with brown sugar to brown the cake during cooking.
- Bake for 50 minutes (to check, to adapt according to your oven). The center of the cake should be very soft. Let cool on a rack, unmold and place in the refrigerator to firm it up and make it easier to cut. Decorate with raspberries, sliced peach, icing sugar ...
* content creation (recipe & visuals) for Microplane, the opinions expressed in this article are mine.