“A Georgia peach, a real Georgia peach, a backyard great-grandmother’s orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.” ~ Melissa Fay Greene
Green Tea Pound Cake Trifle with Peaches and Vanilla Whipped Cream
It is peach season. Here in upstate New York, it starts in late June and runs through August. The farm stands have imported Georgia peaches in June, but now we have the local white and yellow peaches. They are so delicious that I am always looking for new ways to use them.
I saw Chef David LeFevre prepare a green tea pound cake and I thought it would make a great pairing with peaches.
Green Tea Pound Cake:
- To begin preheat the oven to 325 degrees F.
- Butter and line a loaf pan with parchment paper.
- In a mixing bowl, combine the flour, green tea and baking powder.
- In the bowl of a stand mixer, combine the butter and sugar for 3 to 5 minutes until light and fluffy.
- Slowly add the egg yolks, one at a time beating well after each yolk.
- Remove the bowl from the mixer, and fold in the flour mixture. Set aside.
- In a separate bowl, beat the egg whites and salt on medium speed until the whites just begin to hold their shape.
- Fold the beaten egg whites into the batter. Scrape the finished batter into the prepared pan. Smooth the top.
- Bake for 35 to 45 minutes, until a cake tester, inserted in the middle of the cake, comes out clean.
- Cool the cake for 10 minutes before unmolding.
Macerated Peaches:
- While the cake is cooling, peel and pit 6 large peaches.
- Cut the peaches into cubes and place in a medium sized bowl. Add sugar and cinnamon to the bowl and toss.
- Let macerate for 60 minutes
Vanilla Whipped Cream
- Split a vanilla bean pod, and scrape out the paste.
- In a mixing bowl, add the cream, sugar and vanilla bean paste.
- Beat the cream mixture until you have soft peaks.
Assembly:
Alternate layers of diced green tea pound cake, macerated peaches and whipped cream in 8 ounce glasses or ball jars. Serve cold.
Green Tea Pound Cake with Macerated Peaches
By Published: August 6, 2014
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 1 hr 15 mins
“A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and …
Ingredients
- 1 cup all purpose flour Cake
- 1 tablespoon matcha green tea powder Cake
- 1 teaspoon baking powder Cake
- 1/2 cup butter softened Cake
- 1 cup powdered sugar Cake
- 3 jumbo eggs, separated Cake
- 1/8 teaspoon kosher salt Cake
- 6 large peaches Macerated Peaches
- 1/3 cup granulated sugar Macerated Peaches
- 1/2 teaspoon cinnamon Macerated Peaches
- 1 whole vanilla bean pod Vanilla Whipped Cream
- 1 cup heavy cream Vanilla Whipped Cream
- 1/4 cup granulated sugar Vanilla Whiped Cream
Instructions
- To begin preheat the oven to 325 degrees F.
Butter and line a loaf pan with parchment paper.
In a mixing bowl, combine the flour, green tea and baking powder.
In the bowl of a stand mixer, combine the butter and sugar for 3 to 5 minutes until light and fluffy.
Slowly add the egg yolks, one at a time beating well after each yolk.
Remove the bowl from the mixer, and fold in the flour mixture. Set aside.
In a separate bowl, beat the egg whites and salt on medium speed until the whites just begin to hold their shape.
Fold the beaten egg whites into the batter. Scrape the finished batter into the prepared pan. Smooth the top.
Bake for 35 to 45 minutes, until a cake tester, inserted in the middle of the cake, comes out clean.
Cool the cake for 10 minutes before unmolding.
- While the cake is cooling, peel and pit 6 peaches.
Cut the peaches into cubes and place in a medium sized bowl. Add sugar and cinnamon to the bowl and toss.
Let macerate for 60 minutes
- Split a vanilla bean pod, and scrape out the paste.
In a mixing bowl, add the cream, sugar and vanilla bean paste.
Beat the cream mixture until you have soft peaks.
- Alternate layers of diced green tea pound cake, macerated peaches and whipped cream in 8 ounce glasses or ball jars. Serve cold.
The two of us finished the pound cake in two days! Tasted great