I know its mango season and I also know that I’ve not posted any recipe featuring mangoes in it. Shame on me, really! But ’tis alright because mango aint one of my favourite fruits. Yes, I’m aware I’m a part of this minuscule section of the population for whom summer isn’t synonymous with mango but on that note let me clarify that it isn’t that I can’t stand the sight of the King of Fruits, I can and the only kind of mango that I relish is the Banganpalli. Again I’ve received incredulous looks for this – ‘What? You don’t like Alphonso?’, ‘You’re not human’, ‘You are crazy’, ‘How can you be a foodie’. I’m very much human and okay, I’ll admit I’m a bit crazy and yeah, where’s that rule book which says you have to love mangoes to be a foodie? I rest my case. Thank you very much.
Now, on the subject of fruits, I was doing my vegetable shopping the other day and I spotted heaps and heaps of ripe peaches with the fruitwallah. I had to rub my eyes to be sure. I’d never seen ripe peaches being sold like this in Chennai or Bengaluru! When I found that I could bargain and get half-a-kilo for just 40 bucks, I already started making a mental list of what all I could make with them. Right now I’ve a whole lot of them sitting proudly in the fridge alongside some fresh cherries and apricots.
I saw this Peach and yogurt cake on Pinterest and I was intrigued. But I didn’t want to make it with tinned peaches, it just ruins the fun. So when I saw the fresh peaches in the market I just knew that I absolutely had to make this cake. I Googled a bit for the recipe and then I finally decided to do my own thing. The best part of this cake was the slices of peaches on top, they become all chewy and sticky after baking and it just takes the fruit to another level.
Peach & yogurt cake
1 1/2 cups of seven grain flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 cup of honey
1/3 cup of sugar
1 tsp of vanilla essence
1 ripe peach, peeled, finely chopped and mashed to release the juices
1/4 cup of Canola oil
1 tsp of vinegar
1/2 cup of milk
1 ripe peach – sliced
Sift the flour with the baking soda and baking powder. Keep this aside.
Now in a mixing bowl, put the sugar, honey, vanilla essence and canola oil; beat all this until it forms a smooth paste. Add the vinegar and mashed peach and mix again.
Add the flour to this and slowly fold it in, gradually add the milk as well. If you feel that the batter has reached the right consistency then you can stop pouring in the milk and proceed. Mix it all together so that it forms a smooth, lump-free batter.
Pour the batter into a greased cake mould and arrange the peach slices on top of this and sprinkle some sugar over it. Bake in the oven for 30-40 minutes at 180 degrees celsius.
|A close-up of the summer beauty!|
* You can use whole wheat flour with some oats or just plain instead of the seven grain flour
* To pep up the flavours, add some freshly grated orange zest to the batter
* You can also add some readymade peach juice to the batter if you like
I’m sending this to Spotlight: Summer Fruits at Recipe Junction