Sep 25, 2008

Summers End Peach 'N Basil Cream Cakes





Olive Oil Almond Polenta Cupcakes with Peaches in Honey-Basil Syrup

INGREDIENTS:
3/4 cup all-purpose flour1 teaspoon baking powder
3/4 teaspoon salt
1 cup polenta – finely ground
¼ cup sliced almonds
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
3/4 cup sugar
1/4 cup honey
Poached Peaches in Basil-Honey Syrup:
1/2 cup sugar
1/4 cup water
2 tablespoons honey
2 sprigs fresh basil
2 large firm unpeeled ripe peaches, cut into 1/2-inch-thick slices

METHOD:
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 2-inch round cake pan. Into a medium bowl, sift together the flour, polenta and baking powder. It is important to sift these so that the polenta gets fully incorporated into the flour. Stir in the salt and almonds.In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar, honey, almond and vanilla extracts and mix to combine. Add the dry ingredients, about ¼ cup at a time and beat until the batter is smooth. Pour into the prepared cupcake liners and bake in the middle of the oven for 30 minutes, or until a tester comes out clean. To prepare the syrup:In a large saucepan, combine the sugar, water and honey and bring to a simmer. Simmer until the sugar is dissolved, about 3 minutes. Do not allow it to boil as it will harden as it cools and become unusable for this recipe. Add the basil, and simmer until thick and fragrant, 6 to 7 minutes. Add the peaches. Cook until just tender, about 5 minutes.Remove from the heat and let cool. Remove the basil.

To prepare homemade whip cream: Pour 8 ounces of heavy whipping cream, 1 TBS confectioner’s sugar and a splash of pure vanilla extract into your mixer. Start whipping it at a low speed and as it thickens crank it up all the way. Whip until it is the consistency you like. I added a little extra powdered sugar so the cream would hold up well under the peaches.

To serve, slice and top each cupcake with whip cream, a few poached peaches and their syrup! Serve the peaches with the syrup warm or at room temperature.
Receipe compliments of the LeftOver Queen

2 comments :

Berry (Erin Phraner) said...

Oh my goodness, these look so delicious. I've been dying to make an olive oil cake. Olive oil cupcakes may be such much more fun. Did you like the way they came out?

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