This Peach and Walnut Delight Cake is a simple yet exquisite dessert that combines the juiciness of peaches with the crunch of walnuts in a soft, airy sponge. A close relative of the famous Chaja and Balcarce cakes, this version stands out with its fresh and tender texture, making it a perfect choice for those who appreciate a lighter, fruit-infused treat. Whether you’re familiar with this cake or exploring it for the first time, its blend of flavors and textures will surely impress.
Why You’ll Love This: The ease of preparation paired with the delightful combination of sweet peaches and rich walnuts offers a refreshing dessert that’s not too heavy or overly sweet. The added moisture from the peach syrup ensures every bite is as luscious as it is flavorful, making this cake a great addition to any meal or celebration.
Perfect Occasion: Ideal for summer gatherings, afternoon tea, or as a celebratory dessert, this Peach and Walnut Delight Cake brings a touch of elegance and freshness to your table. It’s also a wonderful choice for birthdays, anniversaries, or simply as a weekend baking project to enjoy with family.
Decoration Tips: For a beautiful finish, garnish the cake with additional peach slices and walnut halves. A light dusting of powdered sugar or a drizzle of peach syrup can add an extra layer of sweetness and make the cake even more visually appealing.
For the Sponge Cake:
- 5 eggs
- 250g of sugar
- 260g of self-rising flour
- 1 teaspoon of clear vanilla flavoring
- 50ml of heavy cream
Instructions:
- Preheat the oven to 180°C (356°F) and grease and flour a 30cm diameter cake pan.
- With an electric mixer, beat the eggs and sugar until pale and frothy. Add the vanilla and beat for another minute. Incorporate the heavy cream.
- Gently fold in the flour with a spatula in two or three additions to maintain the mixture’s volume.
- Pour the batter into the pan, filling it three-quarters of the way, and smooth the top. Bake immediately for 35 minutes.
- Let the cake cool in the pan for 10 minutes before unmolding onto a wire rack. Remember, unmolding too soon or too late can cause the sponge to break or stick.
For the Filling:
- 10 peach halves in syrup, sliced (reserve the syrup for moistening the cake)
- 10 walnut halves
- 500ml of cold heavy cream
- 4 tablespoons of powdered sugar
- 3 tablespoons of milk powder
- 350g of crushed hard meringues
Assembly:
- Warm 1 cup (250ml) of the peach syrup and brush it over the cake to moisten.
- Arrange the sliced peaches and walnut halves on the cake.
- Beat the heavy cream with powdered sugar and milk powder until stiff peaks form, resembling whipped cream. Transfer to a piping bag and cover the cake with the cream.
- Sprinkle the crushed meringues over the top and refrigerate for at least 1 hour before serving.
Enjoy this Peach and Walnut Delight Cake, a refreshingly soft and flavorful dessert that’s sure to become a new favorite.
