Raspberry And Peach Scone Cake
Hope everybody is well and enjoying the last days of summer. I haven’t blogged for the last few days because I got busy with some functions and repainting our house. Picking out colors, cleaning, emptying rooms and then putting everything back at the end of the day was a lot of work for the three of us. It took so many days even though someone else was painting for us. When you start thinking of redoing one thing in your house, the other renovation ideas follow suit. Our original plan was to change our carpet into hardwood floors, but then we thought of repainting and updating other stuff before the floors. This year we had also planned on doing a simran sangat (Sikh way of meditation with a group of people), at the end of the summer but the painters took so long, that we were left with no time to do anything else. Now the floor work is delayed for few months.
My peach tree has produced unbelievable number of fruits. Even after sharing them with friends, making fruit smoothies and other things, they seem to be never ending. Some one suggested that I should make jam but no one in my house(except me) eats jam. I wanted to use my peaches fresh in as many ways as possible.
I had this recipe in my recipe notebook from quite sometime but was hesitant to make it because of lemonade. I feared that it might not turn out to be tasty without any egg or butter. However, to use my peaches I made an attempt at it and I am glad I did. My family loved it and we finished the scone cake in no time. I followed the actual recipe by using gluten free self rising flour. The only other changes I made were to add lemon zest and sugar. Yes, I have to add sugar because when I tested a small amount of scone without sugar, it was just bland. I sliced the scone horizontally like a cake to add an extra layer of fruit. After adding the fresh, juicy peaches, slightly tart raspberries and whipped cream the scone cake turned out to be delicious.
It is quick and easy to make. I got a bit concerned when the mixture turned out lumpy and sticky and not the usual dough like. But was happy when the scone cake came out perfect from the oven.
RASPBERRY AND PEACH SCONE CAKE
source: Book of Easy desserts
345 g GF self rising flour (white rice flour mix, 2 tsp baking powder, 1/2 tsp salt)
50 g sugar
zest from 1 lemon
500 ml whipping cream
1/4-1/2 cup raspberry jam
2 ripe peaches
- Preheat the oven to 350° f. Lightly grease an 8″ false bottom flute pan.
- Sift the rice flour mix, baking powder and salt in a bowl. Mix in sugar and lemon zest.
- Make a well in the center of flour. Add 250 ml cream and lemonade; mix to incorporate.
- Spoon the mixture into the prepared pan and even the top. Bake in preheated oven for 35 minutes or until golden brown on top. remove the scone cake from oven and let cool.
- Using a sharp knife slice the cake into two halves. Spread the jam evenly,arrange a layer of thin sliced peaches and raspberries. Cover with the other layer of cake. Whip the remaining cream until soft peaks form.Spoon the cream on top of the cake and arrange more fruit on top in an attractive way.