pink cake picnic

July 17, 2007 Ellie ~ Petalplum

We met some friends at the park on Sunday for a relaxing picnic. Simple food :: great conversation :: pushing kids on swings :: laughing :: photos (film - so you'll have to wait) :: and :: crazy pink cake.

I made a fairly easy Almond, Chocolate + Peach cake and then had an inexplicable desire to cover it in pink icing. I actually think it looked really beautiful, special, fun + definately something different. It did get a few comments and looks and attention - so whats wrong with that. While we were mixing the icing, it tasted too much like sugar, so I added some orange-flower water which didn't match the cake perfectly, but did have its own unique taste. Who says you always have to match your handbag with your shoes. (Anyone who goes out with me knows that never happens anyway).

So, heres the recipe for the cake - which was really delicious. I think I'll make it again (possibly without the icing!).

Almond, Chocolate + Peach Cake w' Pink Icing

(As with all my recipes, quantities + baking times are not exact. I estimate all my baking from memory of my best results of a basic cake. It also makes it easier for small children to be involved without too much stress!).

I used tinned peaches for this cake, as its Winter here, but fresh peaches would be lovely. Or any other fruit. Also, try different nuts - walnuts, hazelnuts, pecans.

100g butter
3/4 cup sugar (I always use dark brown)
3 organic, free-range eggs - separated
1/2 cup cocoa
2 cups peaches, diced
1 cup almonds, chopped then toasted
1 1/2 cups S.R flour
2 tablespoons vanilla essence

Beat butter + sugar until rich and thick. Then add egg yolks, and beat well. Add cocoa, vanilla essence and any dry spices you'd like to include. After that's all mixed in, add peaches, almonds then flour and mix by hand until all combined. The mixture will be quite stiff at this point. Beat the egg whites until almost firm peaks formed - then combine gently with cake. Fold until gently until you can't see any white. Pour into lined cake tin and bake at 180degrees Celcuis for 40 minutes, then 220degrees Celcuis for 10 minutes. Or, until cake is just cooked, with a crack firm surface.

Pink Orange-Essence Icing or Barbie Flower Icing

1 organic, free range egg white
3/4 cup icing sugar
few drops pink colouring
2 tablespoons orange-flower water (rose water would be lovely too)

Beat egg white until soft, then add icing sugar. Continue beating for about 5 minutes, adding colouring + flower water mid-way, until really think and luscious. Spread onto your cooled cake. This icing dries hard and crisp, so if you want to put anything on top (flowers, decorations, etc), do so now before the icing sets. I laid 3 freshly picked lavendar flowers across mine, to break up the pink. (Will try to have film developed late this week, so check out flickr).