Lychee & Peach Cobbler (8 Servings)
Like many recipes out there, I came up with this one because
of wanting to make use of the produce I already had at home. I had a can of lychees,
a can of peaches and some baking spread as well as all the other ingredients.
I first came across baking spread from one of my favourite
cooks Mary Berry. As the name suggests it’s used in baking as either a full or
part substitute for butter and is sold in many supermarkets in the UK. I find
what baking spread does is provide a more tender crumb then using butter alone.
It also has the consistency of butter soften at room temperature; except unlike
butter it can be used straight out of the fridge.
Anyway, I made this cake last year in July for a family BBQ
and everyone seemed to rave about it, so I figured it is worth sharing with you
guys!
By all means, eat it warm (just not hot or you will damage
your mouth), but especially because of the lychees, I much rather prefer it
cold and with double cream poured straight from the carton, as opposed to ice
cream. Both the lychees and the Peaches retain their shape! So it’s like eating
fruit salad and cake; what is so bad about that?
On a final note, having gone through a very frustrating process
of leaving the below list of ingredients out to see if any can be skipped, I
can confirm all of them are. For example, not mixing in corn flour to the fruit
mixture will result in wet puddles of uncooked batter which nobody wants. Also,
I found using self-rising flour will result in a scone like texture. Do it
exactly as below and you will end up with a soft fluffy cake mounting peaches
and lychees.
Ingredients
Filling
4 tablespoons of brown sugar
1 Teaspoon cinnamon powder
2 tablespoons corn flour
1 Tin of Lychees, drained
***1 Tin of Peaches in juice, drained BUT 60ML/OR QUARTER OF
A US CUP JUICE RESERVED!!!
Juice of half a lemon
Cake Batter
2 tsp Baking Powder
47 g Baking Spread ( ½ US cup)
56 g Unsalted Butter ( ¼ US cup, if using salted butter just
omit the salt listed below)
1 Egg
180 ml Milk (3/4 US cup)
60ml Fruit Juice (1/4 US cup)
½ teaspoon of salt
120g Caster Sugar (3/4 US Cup)
81g Sponge Flour ( ½ US cup, this flour is also known as
Cake Flour)
78g Plain Flour (1/2 US cup)
Method
1.
Preheat the oven to 180 c for 10 minutes,
meanwhile in a medium bowl throw in all the filling ingredients and mix! REMEMBER
YOU WILL USE THE RESERVED JUICE FOR THE BATTER AND NOT FILLING 😊.
Set aside
2.
Melt butter and baking spread.
3.
In a large bowl, add your caster sugar & salt
together and mix
4.
To that large bowl add the flour, and powder and
mix, set aside
5.
In a large jug whisk your milk and egg together
6.
Mix milk and flour mixture together, mix just
until you can see no raw flour
7.
In deep lasagne dish ( mine is 19cm by 29cm),
add your melted butter
8.
Add your cake batter on top. PLEASE DO NOT MIX
BATTER WITH BUTTER
9.
Next scatter your filling mixture on top. ALSO PLEASE
DO NOT MIX WITH BUTTER OR BATTER.
10.
Place into the oven and bake for 40 minutes. You
will know it’s done if upon inserting a skewer or toothpick into the cake it
comes out clean.
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