Thursday, July 14, 2011

Peach and Raspberry Slice


Another Bill Granger recipe taken from his book, Bill Granger Every Day, there are so many great recipes you are spoilt for choice.

It's always good to cook with fruits that are in season, the raspberries were freshly picked from my garden, unfortunately the same can't be said about the peaches.

This is an unusual recipe and I kept my fingers crossed it would work out. Fortunately, it never let me down - the base is sticky with a cake layer on top. This is quite sweet and I would recommend cutting down on the sugar. The slice kept well in the fridge.

You will need: 20 x 30 cm greased and lined tin but a smaller tin will give you a thicker cake layer.

185g plain flour, 1½ teaspoons baking powder, plus ½ teaspoon extra, 125g chilled and cubed butter, 115g soft brown sugar, 115g caster sugar, 3 peeled and sliced peaches, 90g raspberries, 2 teaspoons natural vanilla extract, 1 lightly beaten egg, 185ml milk

1. Preheat the oven to 180°C. Grease and line the tin.
2. Sift the flour and baking powder into a large bowl and rub in the butter. Stir in both of the sugars. Press half the mixture over the base of the tin. Lay the peaches over the top and sprinkle over the raspberries.
3. Add the vanilla extract, the extra baking powder, egg and milk to the rest of the base mixture and stir well. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool in the tray, then cut into squares.

To peel peaches: score a cross in the skin with a sharp knife, then blanch the peaches in boiling water for 30 seconds, refresh in cold water and peel the skin away from the cross.

11 comments :

Dom at Belleau Kitchen said...

this is just the kind of dish that I would love to nibble on and then some more and then some more until it would probably all be gone in one sitting!... great photo too!

Kyla said...

Umm. Now, I'm really hungry! Thanks so much for sharing! I really appreciate the food for thought!

Nic said...

This looks perfect summer comfort food, love the addition of the raspberries too. (Would be great for today, it's horrid here!)

Kennedy said...

Y.U.M.

Paola said...

This looks like the perfect way to use up some summer fruits!

Anonymous said...

I replaced the peaches with blueberries and some other berries. Turned out even better because it's less sweet

Anonymous said...

Is this recipe suitable for freezing after baking?

Maggie said...

Hi - thank you for leaving a comment. I don't think it would freeze because a fair amount of juice comes out of the peaches and on thawing it would possibly be soggy. I freeze most of the things I make but I had to keep this in the fridge.

Anonymous said...

I have tried this recipe as directed but it seemed to cook too quickly on top. It looked ready at the 30min mark, but was not cooked enough on the inside. Any suggestions for what I'm doing wrong?

Maggie said...

Hi - A suggestion is to cook at 170oC and cooking for 30 minutes, and then cover with foil until cooked through.

Anonymous said...

Great, I will try that. Thanks.

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