Sunday, September 23, 2007

WHB #101: Signs of Summer, Hints of Fall

Yeah, I know I said I wouldn't be posting this weekend due to the wedding on Saturday, but the party's over, Andrew's on his way back to Ottawa *sniff*, the baby sister's in bed and the rest of the stepfamily are off godknowswhere. Eventually everyone will be returning for a last rendezvous at my grandparent's place before my wonderful aunt and uncle fly back to Vancouver, but until then I essentially have the house to myself (and the puppy, who is quietly lying at my feet under the kitchen table as I write this). I will be posting pics of the wedding (and the reception, before the untimely death of the camera batteries) soon, but that will be seperate and may in fact be a link to Flickr rather than a host of them here. I feel the pain of webpages taking eons to load too! But no matter, that is for another post, definitely after I wash the remaining hairspray out of my hair and re-scour my face (I knew there was a reason why I didn't wear makeup!).

This weekend marks the 101st go-around of Weekend Herb Blogging, an event of gardening goodness started by Kalyn of Kalyn's Kitchen. This time the wonderful Myriam from Once Upon a Tart is hosting, and I've gotten into the swing of Fall already (happy Equinox, everyone!) with a ginger cake. However, this isn't just ANY ginger cake. This is a special, egg- and dairy-free and honeyed ginger cake with the tasty addition of peaches to bring back the whiffs of Summer that are not so far behind us. And really, when you think about it, it's coming into Summer for half the blogging world! Hmm, maybe I should look into moving to Australia for 6 months...

Well, here you have it! The first recipe of mine for Fall 2007 and my first Fall entry to WHB: Ginger Peach Cake.

Ginger Peach Cake
Serves 12-16
Cake
1 3/4 cups flour
1 cup spelt flour
1 teaspoon baking soda
1 tablespoon baking powder
4 teaspoons ground ginger
1 cup warm water
¼ cup brown sugar
½ cup peach puree
¾ cup honey
1 egg replacer
Filling
1 pound fresh (or canned in water) peaches, peeled, pitted and sliced
1/2 cup packed brown sugar
1/4 cup water
½ tsp ground cloves
1 tsp ground ginger

For Cake:

  1. Pre-heat oven to 325F. Grease and flour a shallow 9” cake pan.
  2. Place all ingredients into a food processor and process until smooth.
  3. Bake for approximately 45 minutes.Remove from oven and allow to cool.

For Filling:

  1. Combine peaches, brown sugar, water, cloves and ginger in a pot over medium heat.
  2. Cook uncovered about 25 minutes, or until liquid is reduced to thick syrup, stirring occasionally.
  3. Slice cooled cake and sandwich filling between the layers.
  4. Top with additional filling. You will not necessarily use all the filling!

Amount Per Serving
Calories: 233.3
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 13.9 mg
Total Carbs: 55.5 g
Dietary Fiber: 2.7 g
Protein: 3.6 g

3 comments :

Kalyn said...

Looks delicious. I think the peaches are all gone here.

Sophie said...

This looks divine! I like the option of canned peaches so you can keep making it through the winter

Margot at Coffee & Vanilla said...

This cake sounds delicious and I love picture with the butterfly on the window!

Greeting!