Peaches Cream Prosecco Cake Food
PROSECCO CAKE
The perfect cake for Prosecco lovers, with the Italian tipple finding its way into the cake, boozy buttercream and Prosecco-flavoured sweet topping
Provided by Lulu Grimes
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don't worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.
- Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.
- While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth.
- Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.
Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.26 milligram of sodium
UPSIDE-DOWN PEACHES & CREAM CAKE
Upside-down cakes make a great tea party centrepiece. This peachy Victorian sponge is definitely no exception
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
- Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
- Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.
Nutrition Facts : Calories 658 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.94 milligram of sodium
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- For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 × 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
- Preheat oven to 350°F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.
- In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
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