Today, my baking adventure took me into experimenting adding liquor into my dessert. I have chosen to add muscat. In this cake I had have use can fruit peach slices. As I don’t have any nice lemon growing in my tree. Also, I explored using two type of sugar: soft brown sugar and raw sugar.

In addition, I use goat cheese that is flavoured with Ash which I bought and going to expired in 3 days. I don’t like wasting food, so I said why not try adding it. I know apple goes well with cinnamon, but I choose to go with peach. Yes, I had use 1 Tbs cinnamon to boost flavour perhaps to coat the strong flavour of goat cheese.

The cake is moist, flavoursome, just right balance of sweetness, spice and tangy delicious. This cake is for my friend surprise birthday celebration. Everyone enjoyed eating second helping and commented that its moist, soft and delicious. I am please and happy that my daringness to try out and create an awesome delicious birthday surprise cake had indeed paid off. Happy Baking!!!!

Ingredients

410 g can peach slices, reserve juice
3 eggs, separated
50 g of brown sugar
150 g raw sugar
110 g Ash flavour goat cheese
80 ml of olive oil
1 Tsp vanilla essence
320 -350 g sifted self-raising flour
1 Tsp baking powder
3 Tbs Muscat (or another liquor of your choice)
1 Tbs cinnamon powder
Apricot jam for brushing on top

Method

Pre heat oven 170 degrees C. Greased and lined 20 cm Spring form square cake tin. Beat egg whites until soft peaks form and set aside in fridge till needed.

Beat sugar with yolks until pale and creamy. Now put in goat cheese, oil, vanilla and mix well. Next add flour, cinnamon, 4-6 Tbs peach juice and muscat and mix well. Batter must be consistency; not too dry or too wet.

Now bring out egg whites from fridge to room temperature for 5 minutes. Then gently fold 1 spoon full into batter. Next add in the remaining until mix well.

Spoon batter into prepared cake tin and top with peach slices gently push into batter. Bake for around 40 -50 minutes or until cooked through. Test with skewer; comes out clean then it’s done. Leave in oven, switch off oven for 15- 30 minutes.

Take out of the oven, remove cake tin and transfer to cake container base. Now brush the top with apricot jam. Cool at room temperature and serve warm with vanilla ice cream or whipped cream.

Note: Oven temperature may vary. You may need less or more time. You may want to put more peaches say double cans. You may use rum instead of muscat.

You may use any fruits, fresh rather than can. If fresh you need add 1/2 lemon juice. I don’t have lemon juice. So, I use can with juice.
You may want to add 1/8 Tsp cream of tatar into egg white to beat till peak form.

https://helenscchin.com/2019/05/30/muscat-peach-cake/

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