Peaches and Cream Cake

A light, fluffy, 3-ingredient sponge cake with fresh peaches and cream filling, topped with a cloud of whipping cream. You’re going to love this recipe because it’s so delicious and super simple to make.

PEACHES AND CREAM CAKE. A simple 3-ingredient sponge cake with a fresh peaches and cream filling and finished with a cloud of whipped topping.I came across the cake recipe on NatashasKitchen.com. I actually had to read the recipe twice because I didn’t think you could make a cake with only 3-ingredients. So, I gave it a try for myself and it turned out beautifully. Light and fluffy in texture, moist and rich in taste and made with just flour, eggs and sugar. A wonderful cake you can quickly put together anytime and dress up any way you want. What more can you ask for?

PEACHES AND CREAM CAKE. A simple 3-ingredient sponge cake with a fresh peaches and cream filling and finished with a cloud of whipped topping.I filled the cake with some lovely fresh diced peaches, mixed with my favourite whipped cream topping. My go-to whipped cream recipe is 2 parts whipping cream and 1 part cream cheese. The cream cheese makes the frosting sturdier, so you can pipe it like you would buttercream and it will hold its form. It also adds a little bit of tanginess and richness to the frosting.

PEACHES AND CREAM CAKE. A simple 3-ingredient sponge cake with a fresh peaches and cream filling and finished with a cloud of whipped topping.What makes this cake rise without any leavening agent is from whipping up the whole eggs with the sugar until light and frothy. Similar to a chiffon cake, but even simpler because you don’t have to separate the egg yolks from the egg whites. Then you just gently fold in the sifted flour until just combined and bake, easy as that.

peaches and cream cake-2Delicious and simple to make, this is a perfect cake to serve and enjoy with friends and family.

Peaches and Cream Cake

  • Servings: 8-10
  • Difficulty: Easy
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Ingredients

6 large eggs, room temperature

1 cup sugar

1 cup all-purpose flour

1 pkg of cream cheese (8oz/250grams)

1/2 cup sugar

1 tsp vanilla

2 cups whipping cream

2 cups diced fresh peaches (you can also use canned)

1 sliced peach

Instructions

1) Preheat oven to 350°F. Butter two 9″ round pans and line the bottom with parchment paper.

2) In a large bowl and using an electric mixer,  beat the eggs and sugar on high for about 6 minutes until light and fluffy, or until tripled in volume.

3) Sift in 1/3 of the flour at a time and gently fold with a rubber spatula until just combined. Do not over-mix as you want to keep as much of the volume as possible.

4) Divide the batter into the 2 prepared baking pans and bake for about 22-25 minutes or until the top is lightly browned. Let cool completely before frosting.

5) Using an electric mixer on medium speed, beat the cream cheese, sugar and vanilla until smooth. Slowly add the whipping cream and continue mixing until stiff peaks form.

6) Mix 1 cup of the whipped cream with the diced peaches and spread overtop of one of the cakes. Place the 2nd cake on top and pour the remaining whipped cream overtop and decorate with sliced peaches.

Cake recipe from Natasha’s Kitchen

Whipped cream recipe from Allrecipes.com

Mocha Mint Chocolate Chip Cookies

Thick and chewy chocolate chip cookies made with fresh mint and a hint of coffee flavor.

MOCHA MINT CHOCOLATE CHIP COOKIES. A thick chewy chocolate chip cookie made with fresh mint and a hint of coffee flavor.I have always been a fan of chocolate mint. Normally, I use mint extract simply because it’s readily available, but the extract can’t compare to the real thing. Fresh mint has a more delicate and pure taste to it. So, I was super excited when my wonderful neighbours gave me a lovely bunch of fresh mint from their garden.

I was searching online to see what I could make with it, and I came across a recipe for fresh mint chocolate chip cookies. I decided to add some instant coffee to the recipe to give it a mocha mint flare, kind of like one of my favorite Starbucks drinks, the Peppermint Mocha.

MOCHA MINT CHOCOLATE CHIP COOKIES. A thick chewy chocolate chip cookie made with fresh mint and a hint of coffee flavor.These cookies are thick and soft with a chewy gooey centre. They are loaded with chocolate chips and have a burst of fresh mint flavor with a little kick of caffeine. So, enjoy them with your morning coffee or as an afternoon  snack. These cookies will perk you up any time of the day.

MOCHA MINT CHOCOLATE CHIP COOKIES. A thick chewy chocolate chip cookie made with fresh mint and a hint of coffee flavor.

Mocha Mint Chocolate Chip Cookies

  • Servings: makes about 16 cookies
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Ingredients

1/2 cup unsalted butter

1/3 cup (5 grams) fresh mint leaves

3/4 cup lightly packed brown sugar

1 tsp vanilla

1 large egg

1 & 1/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tbsp plus 1 tsp instant coffee

1 cup semi-sweet chocolate chips

Instructions

1) Chop butter into small pieces and roughly chop mint leaves. Place both in a small saucepan and bring to a simmer over medium heat. Constantly stirring, cook the mint leaves in the butter for about 5 minutes and remove from heat. Pour through a fine sieve and using a rubber spatula, press the mint leaves to extract as much of the mint oil as possible. Let cool to touch.

2) Using a stand mixer with the paddle attachment, cream butter and brown sugar. Then mix in vanilla and egg.

3) In a separate bowl, whisk flour, baking soda, baking powder, salt and instant coffee together. Slowly add to the wet ingredients and mix until just combined. Fold in chocolate chips.

4) Using a medium cookie scoop or 2 tablespoons, drop rounded cookie doughs onto a try, cover and refrigerate for 2-24 hours.

5) When ready to bake, preheat oven to 350°F. Place cookie doughs 2 inches apart from one another and bake for 10 minutes or just until edges start to brown.

Cookies can be stored in an airtight container for up to 5 days.

Recipe adapted from Baker Bettie.

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