with a sweet cheese filling and peaches
This pretty cake is moist and delectable.
The peaches on the top go really well with the sweet cheese.
The charlotte is made up of almonds and orange. It can be made in a ring mould if you do not have this pretty pan.
The whole quantity will fit into one bundt pan but will only be 3/4th full.
|Charlotte Cake with sweet cheese and peaches|
Makes 2 Charlotte cakes of 6 cups each
8 1/2 inches by 2 1/2 inches
Preheat the oven to 350F/175C
Prepare two charlotte pans or one bundt pan. Grease them properly with butter and flour.
In a bowl cream together
6 oz/ 170 gm salted butter at room temperature
1 cup sugar
zest of one orange
Add 2 large eggs - one at a time
Keep creaming until pale and light.
Lower the speed to stir and add the dry and wet ingredients.
2 cups sifted flour
2 tsp baking powder
1/4 tsp salt
1 cup finely ground almonds
6 oz/175 ml orange juice
4 oz / 120 ml milk
4 oz / 120 ml golden syrup OR honey
Remove and scoop into two prepared pans. Bake for 30 minutes or until the skewer is clean.
Cream cheese filling
8 oz cream cheese
12 tbsp icing sugar
6 oz whipping cream
1 tsp vanilla
Whip the cream cheese. Add the icing sugar and continue to whip until light and fluffy.
On a high speed with the beater on add the cream in a slow stream ensuring it is being whipped up. Add the vanilla extract to taste.
Chill and scoop on to the charlotte, top with sliced peaches. Serve.
Keep the batter equal in both pans for it to be cooked evenly.
While testing the cake always helps, the cake is done if it has left the sides of the pan.
A cream cheese that has a slight sweetness works best for this. It should be at room temperature to ensures it is completely smooth.
The cream on the other hand must be chilled to help it beat.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.