by Alison Boyd-Savage
Summer fruits will soon be gone, so, while they last, I will consume as many Wickham’s farm peaches as I can, raw or cooked into pies and cakes.
This simple sponge with a dense moist batter is a great way to use late-season peaches that may not ripen quite as fully in September.
Of course, ripe fruit works just as well. As far as the kitchen goes, I am hanging onto summer for as long as I can!
Later summer brings freestone peaches which are juicier and easier to cook with than the early clingstone variety.
Peaches release a lot of liquid during cooking, so I drain them first and add cornstarch as a thickener. You do not need to peel them.
Nectarines have an earlier season but work well too. My blackberries were a little tart, so I tossed them with 1 Tbsp. of sugar and set them aside while the peaches drained.
The Fruit
4 large local peaches, about 2 lbs.
1½ cups fresh local blackberries, blueberries or raspberries
½ cup sugar
3 Tbsp. cornstarch
Slice the peaches and toss them with sugar. Place in a fine strainer, set over a bowl to drain for 30 minutes.
The Sponge
¾ cup softened butter
¾ cup sugar
3 room temperature eggs
1 tsp. pure vanilla extract
1 cup all-purpose flour
¼ cup almond flour
2½ tsps. baking powder
½ tsp. fine sea salt
While the peaches are draining, make the sponge topping. Whisk the flour, almond flour baking powder and salt in a bowl. Cream the softened butter and sugar together with an electric mixer until pale and creamy. Add the room temperature eggs to the batter, one at a time, until fully incorporated. Add the vanilla extract and fold in the flour mixture.
Place the drained peaches in the bottom of a 9 to 10-inch-deep Pyrex or metal pie plate.
Toss with the cornstarch and sprinkle on the berries in an even layer.
Top with the sponge mixture, smoothing with a spatula to ensure an even layer.
Place in the middle shelf of a 350-degree oven. Total cooking time will be about 40-45 minutes.
I usually cover the top loosely with foil after 25 minutes and remove for the last 5 minutes.
Make sure the center is cooked; it takes a bit longer than a traditional cake because of the fruit filing.
Place it on a wire rack to cool. Wait at least 30 minutes before slicing. I served it with a dollop of mascarpone and heavy cream, whisked together with a little sugar and vanilla. It’s best eaten slightly warm or at room temperature.
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