5 cake recipes from france

Peach Cheese cake


Being so delicate and flavorful, peaches make excellent topping for cheese cake as their juice infuses the cheesecake, creating a luscious, exquisite dessert.
Yields: 1 10-inch cheesecake

Ingredients Cheesecake crust

  • 8 oz reduced-fat graham cracker
  • 2 tablespoons milk
  • 1oz melted butter

Filling

  • 3 eggs
  • 8 oz fat free cream cheese
  • 16 oz low fat plain yogurt
  • 4 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons chocolate chips
  • 1 pinch of salt
  • Peach syrup
  • 4 peaches, pitted and sliced
  • 2 tablespoons honey
  • 1/4 cup water
  • 1 cinnamon stick

Directions

  1.  To make the cheesecake crust: Pulse the graham cracker in a food processor until ground thenadd the milk and melted butter.
  2. Transfer the mixture into a 10-inch round cake pan and press it down on the bottom of the pan with your fingertips or the back of a spoon.
  3. Place the pan aside until needed.

To make the filling

  1. Mix the cream cheese with the sugar, then add the yogurt, salt and vanilla.
  2. Fold in the chocolate chips and pour the cream cheese filling over the crust. Tap the pan on the countertop to even out the filling.
  3. Bake in the preheated oven at 350F for 30-40 minutes. When done, remove from the oven and let it cool completely in the pan then transfer on a serving plate.
  4. To make the peach syrup: Place the peaches in a small saucepan and pour in the water.
  5. Add the honey and cinnamon stick and bring to a boil. Simmer on low heat for 5 minutes then remove from heat and let it cool before serving.
  6. Serve the cheesecake cut into slices, topped with peach syrup.


Lemony Peach Cake


Being so delicate, peaches can take any other spice and balance the flavors perfectly. This
particular recipe yields a rich, yet fragrant cake, moist and luscious.
Yields: 1 9-inch cake

Ingredients

  • 6oz butter, softened
  • 6 tablespoons sugar
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 1/4 cups low fat plain yogurt
  • 4 peaches, pitted and sliced
  • 1 pinch of salt

Directions

  1. In a bowl, cream the butter with the sugar until pale in color. Add the eggs, one after another, mixing well after each egg addition to fully incorporate it. Stir in the lemon zest and yogurt.
  2. In a different bowl, whisk together the flours with the baking powder and soda, as well as a
    pinch of salt, cinnamon and nutmeg. Incorporate this into the butter mixture, gradually, in 3-4 additions. You can use a spatula for this step.
  3. Grease a 9-inch round cake pan with butter and spoon the batter into the pan. Top with peach slices and bake in the preheated oven at 350F for 30-35 minutes. It should be golden brown and fragrant.

Whole Wheat Buttermilk Pan cakes with Peach Compote


Although the recipe uses whole wheat flour, these pancakes are fluffy, moist and fragrant. Not to mention how healthy they are and how delicious they turn to be when topped with that fragrant peach compote.
Yields: 6-8 servings

Ingredients Pancakes

  • 1 cup whole wheat flour
  • 1/2 cup all purpose white flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 tablespoons canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 pinch of salt
  • 2 tablespoons canola oil for frying

Peach Compote

  • 4 peaches, pitted and sliced
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 1 cardamom pod, crushed

Directions

  1. To make the pancakes: In a bowl, mix together both types of flour with the sugar, baking
    powder and baking soda, as well as a pinch of salt, cinnamon and ground cloves. In another bowl, whisk the buttermilk with the eggs, vanilla and canola oil then pour this mixture over the flour. Give it a good mix until just combined.
  2. Heat a large frying pan over medium flame and brush the pan with oil. When the pan is hot, drop spoonfuls of batter on the pan and fry the pancakes on one side until fluffy and bubbling.
  3. Quickly flip over and cook 1 more minute. Stack all the pancakes on a plate.
  4. To make the compote: Place the peaches, sliced, in a saucepan then pour in the water and sugar.
  5. Add the cinnamon stick and cardamom pod and cook for 5 to 10 minutes until the fruits
    are just tender, but not mushy. Remove from heat and set aside to cool before use.
  6. To serve the pancakes, top them with peach compote.

Peach Galette


Galette is the French term for a flat, round, crust cake, although its texture is more similar to a pie as it uses crisp dough as a base and fruits as a filling. The only difference from a pie is that it is not made in a pan, but it has a very rustic feel due to the way it's being wrapped.
Yields: 1 galette (9-inch)

Ingredients Whole wheat crust

  • 1 1/2 cup whole wheat flour
  • 1 pinch of salt
  • 4 oz butter
  • 2-4 tablespoons cold water
  • 1/4 teaspoon baking powder

Filling

  • 6 ripe peaches, pitted and sliced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg
  • 2 tablespoons sugar

Directions

  1. To make the crust: In a bowl, combine the whole wheat flour with the salt and baking powder.
  2. Mix in the cold butter, rubbing it until the flour looks sandy. Add the cold water, 2 tablespoons at first, and mix until the dough comes together. If needed, add 1 more tablespoon of water.
  3. Shape the dough into a ball (do not knead it) and wrap it in foil. Refrigerate for 30 minutes.
  4. Line the back of a large baking tray with baking paper. Transfer the dough on the tray, sprinkle some flour and roll it into a thin sheet, as round as possible. Set aside.

To make the filling 

  1. In a bowl, mix the peaches with the cornstarch, cinnamon, nutmeg and sugar.
  2. Place the filling in the middle of the crust, spreading it slightly to the edges. Carefully lift up the edges and wrap them over the filling, leaving the middle exposed.
  3. Bake in the preheated oven at 375F for 30-40 minutes or until golden brown on the edges.
  4. Serve when cold, drizzled with light cream or topped with a scoop of ice cream.

Banana Yogurt Cake

Healthy and fragrant, this cake makes and excellent breakfast as it is filling and nutritious, but it also satisfies your sweet cravings, without making you feel guilty about it.
Yields: 1 10-inch round cake

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2/3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 4 large ripe bananas, mashed
  • 1 cup low-fat plain yogurt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup walnuts, chopped
  • 1 pinch of salt

Directions

  1. In a bowl, whisk together the whole wheat flour with a pinch of salt, baking powder and
    baking soda, as well as cinnamon and chopped walnuts. In a different bowl, combine the pureed bananas with the eggs, yogurt, oil and vanilla extract.
  2. Pour this mixture over the flour and give it a good mix until just well combined.
  3. Grease a 10-inch round cake pan with vegetable oil or butter and flour it slightly. Pour the batter into the pan and level it with a spatula.
  4. Bake in the preheated oven at 350F for 30-40 minutes or until spongy and slightly golden brown and fragrant.
  5. Serve once it's chilled, simply sprinkled with powdered sugar on top.

Enjoy your day


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