Saturday, September 15, 2007

Peach Ginger Cake

Used Epicurious' Maple Honey Cake recipe as the base

- Substituted honey and puree for 1 cup peach puree. Added lots of powdered ginger and almond essence
- Used butter as oil and brown sugar. Looked flat but had a wonderfully chewy, dense texture (the next day) - reminded me of the chewy little cakes (possibly with cornflour) I bought in a Japanese bakery in Singapore. Great combination of flavour. Definitely a make-again.

- Amazing with Killinghi's vanilla ice cream (good with ice cream alone) and tamarillo-peach syrup

*The ice-cream with the syrup is amazing!!!!

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