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Buttermilk peach cake November 15, 2008

Posted by Sarah in baking, cake, dining in, food, recipe.
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For breakfast!

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Today I woke up with the knowledge that there was a small container of buttermilk in the fridge that had to be used today or thrown out. But I also knew that I had used the last of the eggs yesterday, and whatever I cooked first today had to be something I could do in my pyjamas. I sat down at our trusty computer and searched for eggless buttermilk recipes and eventually found this recipe. I was all excited and about to get up and start creating when I found that the recipe did in fact have eggs! Upon scrolling through the comments I found that there was indeed an eggless substitute, one that a commenter had left on the site. The recipe goes like this:

1 cup flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1 cup buttermilk
1/2 stick butter, melted
1 cup berries

Sift dry ingredients together, add melted butter and buttermilk. Pour into a tart dish and top with berries. Bake at 180 degrees celcuis for 45 mintues.

I melted the butter and then let it cook for a few mintues longer to caramelise. I strained it before I added it to the cake batter. Heidi’s origional recipe calls for wholewheat flour but I used white flour and it came out fine. I used half white sugar and half brown sugar, because that’s what I had on hand.

I went to the markets specifically to buy peaches for jam yesterday (4kgs infact!), so they became the topping in place of the berries. Before baking I sprinkled the top with pink salt and brown sugar.

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I just happened to have some peach jam in the fridge that I made yesterday, so I used that to glaze the tart/cake.

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Delicious! I still can’t decide if this is a tart, or a cake, or a pie. I think when it cools it will be quite a different beast.

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Comments»

1. Helen - March 30, 2009

Yeh that was a great tart/cake Sarah! :P


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