Introducing the Peach Dumpling Cake, a delightful twist on a classic favorite traditionally made with plums. This version embraces the sweetness and juiciness of peaches, pairing them beautifully with the crunchiness of breadcrumbs, the softness of semolina, and the warmth of cinnamon. A perfect dessert to make the most of peach season, this cake is a testament to the joy of experimenting with seasonal fruits in baking.
Why You’ll Love This
For those who cherish the harmony of fruits and spices in their desserts, this Peach Dumpling Cake is a match made in heaven. The peaches provide a fresh, juicy contrast to the crispy breadcrumb base and the fluffy semolina filling, with cinnamon adding a subtle spiciness that elevates the overall flavor. It’s a simple yet sophisticated cake that balances texture and taste in every bite.
Perfect Occasion
This cake is ideal for summer gatherings, picnics, or as a sweet finale to a family dinner. It’s a refreshing choice that highlights the season’s best produce, making it perfect for any occasion where you want to impress with a homemade dessert. Serve it at brunches, afternoon teas, or as a comforting treat to enjoy on a lazy weekend.
Decoration Tips
To enhance the visual appeal of this cake, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. A sprinkle of powdered sugar or cinnamon on top can add an elegant touch, while fresh peach slices or mint leaves make for a beautiful and colorful garnish. The key is to complement the cake’s flavors while adding a bit of decorative flair.
Ingredients: Breadcrumb Mixture:
- 160g of breadcrumbs
- 60g of sugar
- 1 packet of vanilla sugar
- 1 tablespoon of cinnamon
- 50ml of oil
Filling:
- 500ml of milk
- 80g of semolina
- 100g of sugar
- 2 packets of vanilla sugar (bourbon vanilla preferred)
- 1/2 a packet of baking powder
- 1 egg
- 50g of butter
- 3 large, sweet peaches
Instructions:
- Begin by preparing the breadcrumb mixture. Combine all ingredients and set aside.
- Peel and slice the peaches into medium-thick pieces.
- For the filling, mix 150ml of milk with semolina, sugar, vanilla sugar, egg, and baking powder. Bring the remaining milk to a boil, then incorporate the semolina mixture, cooking for a few more minutes until thickened. Stir in the butter off the heat.
- Assemble the cake in a 22cm diameter pan lined with parchment paper, starting with half of the breadcrumb mixture, followed by the peaches, the semolina filling, and finishing with the remaining breadcrumbs.
- Bake at 180°C (no fan) for about 45 minutes until set and golden.
- Allow the cake to cool before serving. Enjoy with a side of vanilla ice cream or whipped cream for an extra indulgent treat.
Enjoy this Peach Dumpling Cake, where the fusion of sweet peaches with the richness of semolina and breadcrumbs creates a symphony of flavors and textures, promising a delightful dessert experience.
