Because I am currently writing to you from London, as I am too unorganised to do anything other than, I will keep todays ~attempts~ at witticisms to an absolute minimum. There are, after all, daytime wines to be consumed, and brunch spots to be discovered.
I made this cake in a variety of forms (cupcakes, a cake, a pudding) all to equal success. I made the pudding, as the final version, using Country Road's Christmas inspired homewares, which I am a little bit in love with.
1 cup chopped dried peach (roughly 100-120g)
juice of 1 medium orange
Zest of 1 medium orange
2 cups almond meal
2 teaspoons allspice
1.5 teaspoons cinnamon
½ teaspoon nutmeg
100g butter, melted
3 tablespoons maple syrup
1 teaspoon vanilla bean paste
pinch of sea salt
50g white chocolate chunks
1 tea baking soda
1 tea apple cider vinegar
150g white chocolate, melted (for the top)
1 punnet of white cherries, to decorate
1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine the chopped peaches, sea salt, spices, vanilla bean paste, orange juice and orange zest, and mix well. Melt the butter, and then pour that over the peach mixture.
3. Add the almond meal and combine, and then follow with the maple syrup and eggs. Stir very well to combine everything.
4. Add the baking powder together with the apple cider vinegar, and then stir the bubbles through. Finally, add the white chocolate chunks, and gently stir them through to combine.
5. In a greased cooking vessel of your choosing (a pudding bowl, a springform cake tin or a muffin tray all work well) pour in the mixture and pop in the oven. For the pudding bowl and the cake tin, the cake needs about 45 minutes to an hour to cook. For the muffin tray, 20 minutes is sufficient.
6. Once the cake is cooked, remove it from the oven and allow to cool. Melt the white chocolate over a low heat, and remove as soon as the chocolate is smooth. Gently pour it over the cake, and then top with the cherries and serve.