Citrus Angel Food Cake with Peaches

angel food zb 09

I have a child who doesn’t have a sweet tooth. He’s clearly missing one of my genes. He can walk past cookies, cakes, pastries, ice cream, even chocolate, especially chocolate. I don’t pretend to understand, but I try, and just hope he’ll grow out of it. The only type of desserts he will eat, without guilting him into it, are the fruity ones. He even baked a gorgeous rhubarb pie. So, when we celebrated his birthday, I made a traditional marble cake, with lots of sweet frosting for the rest of us, and this light angel food cake with fresh peaches for him. He had seconds, then thirds of the angel food and left the the sticky, gooey birthday cake untouched.  The rest of us took care of it for him.

Although we are finally experiencing spring, we are far from peach season in Minnesota. They must be growing well in CA, because my local co-op had a bin full of the most beautiful, fragrant and juicy peaches. I may just be desperate for a sign of summer, but I think this may be the best crop I’ve had in years. I cooked them with just a touch of honey and a vanilla bean. The angel food has a healthy dose of citrus zest, which is a great balance to the sweet peaches, especially for people without the sugar gene.

Angel Food and Peaches | ZoeBakes (more…)

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Dacquoise with Peaches and Cream – a perfect dessert for our 20th Anniversary!

Yesterday was my 20th wedding anniversary. I asked my husband what he wanted to have for dessert on our special day. After being together for 25 years I could predict what he would pick; either Madeleines or the nut cake his mom used to make him when he was young.  The nut cake won instantly. My mother-in-law used to make the cake with ground hazelnuts, Cool Whip and canned peaches. She gave me the recipe for the cake once, but it read like something out of a fairy tale, “a thimble full of this” and “a jigger of that,” nothing was ever written down and she did the entire thing by feel. I have been meaning to spend a day in the kitchen with her to get the recipe written down, but for our anniversary I used one of my all time favorites, dacquoise. It is light, which is perfect for the last days of August, and both chewy and crunchy at the same time. I toast the nuts first to give it a richer flavor and add an extra dash of salt to contrast the sweetness. Combined with chocolate ganache, freshly whipped cream, the summer’s juiciest peaches and candied almonds, it was not exactly my MIL’s recipe, but my husband declared it “perfection!” This, my friends, is why we are still married after 20 years. 😉 (more…)

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Sugar Plum Pie with a Folded Flaky Crust.

I know I promised a tour of the spice market in Istanbul, but I had to show you the plum pie I made for my stepmother’s birthday first. When I returned home after a month away my refrigerator was bare, nothing but a jar of capers and a bottle of sriracha sauce. After shopping in Europe the grocery stores here in MN seemed obscene with selection. The produce isle was filled with every fruit and vegie you could ever want, despite the fact that many of them wouldn’t be in season for months. It was both overwhelming and a bit thrilling to have all this at my fingertips. I’d been eating juicy plums and peaches in Italy and had decided to make my stepmother a pie with them for her birthday. They were perhaps a little firm, but they looked and smelled gorgeous. Because it was a special occasion I cooked the plums in champagne and vanilla. I made a tender crust and folded it a few times to add some flaky layers. This is my kind of birthday pie! (more…)

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