Chocolate - Ancho Peach Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Another incarnation of Gourmet's Buttermilk Cake, totally removed from it's original being and transported to something eretheal - sweet but not cloying, rich and moist with a little kick from the peppers and a fresh finish from the fruit. Ingredients:
1 tbsp ground flaxseed |
1/4 cup hot water |
1 cup flour |
2 tbsp cocoa powder |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/4 tsp salt |
2 oz cream cheese, softened |
2/3 cup brown sugar |
1 tbsp honey |
1 tbsp ancho chili paste |
1 tsp vanilla |
1/2 cup buttermilk |
1 large, ripe peach, peeled and sliced |
Directions:
1. Preheat oven to 400°F and grease a 9-inch pan (I like a springform for unmoulding's sake).
2. Combine flaxseed and hot water in a small bowl, let stand 10 minutes.
3. Whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.
4. Beat cream cheese and brown sugar until fluffy.
5. Add honey, ancho paste, vanilla and flaxseed mixture, beating well.
6. Mix flour mixture, alternating with buttermilk into the creamed blend.
7. Pour into cake pan.
8. Arrange peach slices on top.
9. Bake 20 to 25 minutes.
10. Cool in pan 10 minutes, then remove the sides of the sringform and move to a wire rack to cool completely.
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