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With summer’s imminent (and seemingly early) arrival, I’m looking forward to festivals, fireworks, or just long, dreamy weekend afternoons. Now that baby Isabelle is getting older and more fun, I’m eager to take her out and about and introduce her to the joys of summer.
Hot summer days mean iced tea, so I was pleased to be contacted by Mighty Leaf Tea Company about their new tea bags for brewing iced tea. I was sent a sample of Mighty Leaf’s Iced Teas along with a Takeya iced tea pitcher for flash brewing some iced tea. The tea comes in extra large pouches that are portioned to brew about a half gallon of tea. After brewing a few minutes, you simply add ice to flash chill, and instant iced tea.
I like the pitcher – I could have used it at the red egg party – and it does make creating, serving, and storing iced tea simple.
What else can you do with the tea? You can make tea ice cream, like I did. This time, I wanted to make a separate dish to go with the iced tea. In musing over what might go with a glass of iced tea, I was reminded by the husband of how excited he is now that it’s peach season. Since one of the iced tea flavors was Ginger Peach, I figured a peachy dessert was in order. After running through a few possibilities, I settled on a simple little cake that fits the lazy, no-fuss languor of summer perfectly.
This classic almond cake is made delectably rich and moist with almond paste and butter – it’s like the most heavenly scented pound cake ever. The crumb is fine and dense; it cuts beautifully and would work wonderfully as a layer cake. And the batter can be made entirely in the food processor; this is another hubby-friendly recipe that he has no fear of making himself.
I debated over adding peaches to the batter but I opted instead to add them on top to emphasize their freshness and ripeness (for a similar recipe with apricots in the cake, see here). A little dusting of confectioners’ sugar is all the quick embellishment you really need, but if you want to get a little fancier, a topping of whipped cream and crème fraîche (I like adding crème fraîche for the increased body and stability it gives – it makes the whipped cream more substantial and less finicky) provides a sweet backdrop to display summer’s peaches in all their golden lusciousness.
Husband noted that the peach-to-cake ratio was a little low for his tastes, to which I replied that there’s nothing wrong with adding a pile of peaches on the side of your piece of cake. I love this cake – it’s unpretentious, shows off any fruit beautifully, and works equally well as an afternoon snack or an alfresco dessert after dinner. The best part is that it’s easy to make again, and eat with more fresh fruit from the farmers’ market.
To help you welcome summer, I’m pleased to give away an iced tea set from Mighty Leaf, the same as which they sent me, containing a box each of their four iced teas, a Takeya iced tea pitcher, and a Takeya glass water bottle. I think the water bottle is my new favorite thing: it’s sturdy, elegant, and portable all at once.
1. Leave a comment on this post with your preferred iced tea flavor: Black, Green, Ginger Peach, or Calypso Mango.
2. For an additional entry, you can “Like” both my Facebook page and Mighty Leaf’s Facebook page. Leave a second comment here if you’ve done both.
3. For an additional entry, you can follow both me on Twitter and Mighty Leaf on Twitter. Leave a third comment here if you’ve done both.
The contest will run until June 25 and I’ll randomly select and announce the winner before the end of the week. Good luck!
I was sent an iced tea brewing kit by Mighty Leaf for my review. All opinions in this post are my own.
- 4 oz (115 g) almond paste
- 3/4 cup (150 g) sugar
- 8 tablespoons (113 g) unsalted butter, room temperature, cut into 1-in pieces
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (140 g) cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) heavy cream
- 1/4 cup (57 g) crème fraîche
- 2 tablespoons confectioners’ sugar plus more for dusting
- 2 medium ripe peaches
For the cake:
- Preheat oven to 350 degrees F. Butter an 8 inch round cake pan (at least 2 inches high, I prefer 3 inches high).
- Combine almond paste and sugar in a food processor and process until soft and well combined. Add butter and process until fully combined.
- Add eggs and process until combined. Add flour, baking powder, and salt and process until fully combined. The batter should be smooth and thick.
- Pour batter into prepared pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.
- Let cool on wire rack for about 5 minutes, then unmold and let finish cooling.
For the topping:
- Sift confectioners' sugar over the cake. Combine cream, crème fraîche, and confectioners' sugar in a stand mixer with the whisk attachment. Whip to soft peaks. Spread over the cooled cake.
- Wash and slice the peaches. Arrange slices over the top of the cake and serve any leftover slices with the cake.