For dessert or a snack, our peaches roasted with rosemary and lime cake will melt all the taste buds around the table.
The best cake of the summer? You absolutely must try this recipe!
Right there, we have clearly found the best flavor combination in a cake for this summer! Between the fruity sweetness of peaches caramelized and infused with rosemary, the tangy freshness of lime, and the ultra-moist cake batter, it’s an explosion of happiness for your taste buds. And to top it all off, the recipe is truly so easy and quick to recreate at home, it’s just amazing!
A few little tips for an foolproof cake: choose peaches that aren’t too ripe because they will be roasted for half of them and the other half will also cook in the cake. If you pick them too ripe from the start, they will crumble completely. Second little tip: caramelize the peaches slowly in a skillet with butter, vanilla sugar, and the rosemary sprig, and be sure to baste them regularly with their cooking juice. You can also pour the remaining scented butter into your cake batter for maximum flavor. Finally, don’t skimp on the lime zest! It will bring all the freshness to this irresistible recipe. We bet you’ll melt with pleasure for this fruit cake!
To make this recipe, follow the steps below:
SOFT PEACH CAKE WITH ROSEMARY AND LIME 🍑
Serves 6
Ingredients:
– 3 to 4 peaches not too ripe
– 15 g butter
– 1 fresh rosemary sprig
– 1/2 lime
– 1 packet vanilla sugar
– 150 g flour
– 3 eggs
– 1 plain yogurt
– 60 g sugar
– 50 g melted butter
– 1 packet baking powder
Preparation:
1. Wash and cut the peaches into wedges. Caramelize half of the peaches in a skillet with butter, vanilla sugar and rosemary.
2. Meanwhile, mix the flour, eggs, yogurt, sugar, melted butter and baking powder in a bowl until a smooth, homogeneous batter forms. Add a little lime zest to the batter.
3. When the peaches are nicely roasted, remove the rosemary sprig and fold them into the batter. Stir gently to avoid crushing the fruit.
4. Pour the preparation into a buttered pan (or lined with parchment paper).
5. Arrange the other half (raw) of peach wedges in a pretty rosette. Bake for 30 to 35 minutes at 170°C.
6. Let the cake cool before unmolding and zest the lime over the top.
