July 4, 2015 by dgarnett2013
Peach, vanilla and fennel seed mini loaves: Honey & Co: The Baking Book by Sarit Packer & Itamar Srulovich
- 1 tsp fennel seeds
- 125g unsalted butter, at room temp
- seed of ½ vanilla pod
- zest of 1 lemon
- zest of 1 orange
- 225g caster sugar, plus 1 tab for sprinkling
- a pinch of table salt
- 3 egs
- 120g mascarpone
- 160g plain flour
- ½ tsp baking powder
- 2 peaches or nectarines
Preheat the oven to 190℃.
Butter 8 small loaf tins and line each with baking parchment to cover the base and long sides, allowing a little overhang at the dies. Don’t worry about lining the ends too, just make sure they’re lightly greased.
Lightly toast the fennel seeds in a dry pan over a medium heat for about 5 mins, then allow to cool before crushing.
Beat the butter, vanilla seeds, zests, fennel seeds, sugar and salt together until just combined in a ball. Don’t overheat or cream.
Add the eggs one at a time, mixing each egg in well, so that the batter is completely smooth before the next goes in. Add the mascarpone, flour and baking powder in one go and mix at full speed for a few seconds to make sure everything is well combined.
Slice two ‘cheeks’ of each peach (one from each side of the stone), cutting as close to the stone as possible. Chop the remaining fruit into small dice and mix into the cake batter.
Cut the peach ‘cheeks’ into think long slices. Divide the batter between the lined tins. Top each cake with four or five peach slices spread out like a small fan and sprinkle with the additional sugar.
Bake for 20 – 25 mins or until risen and a lovely golden colour. It is a little tricky to tell when a cake containing fresh fruit is fully baked but the surface should feel nice and bouncy.
These are great to eat warm. They keep well at room temperature for 24 hours, but after that they start to deteriorate, so be sure to gobble them up quickly.
Made the day we went to stay with Plum and Toby, Ursula and Tess in Gloucestershire to celebrate Peter, ten years after he died.