PEACH, BLACKBERRY AND COCONUT COBBLER CAKE WITH LEWIS ROAD CREAMERY CUSTARD
PEACH, BLACKBERRY AND COCONUT COBBLER CAKE WITH LEWIS ROAD CREAMERY CUSTARD
Recipe
This cake optimises summer. The slices of sweet, ripe peaches pair beautifully with juicy blackberries, and the coconut lends a moreish texture. The perfect icing for this cake is our vanilla bean cream cheese icing laced with blackberry powder for a beautiful purple colour and intense berry flavour. Perhaps, the best part though, is the coconut cobbler crumble topping, which is crunchy, sweet and buttery.
Served with Lewis Road Creamery's new Double Cream Custard, you'll be taken to heaven and back. And because we know this pairing can't be missed, we're offering something special - when you order this cake for any date, to be collected or delivered (within Auckland only) between the 1st and 15th December (only), your cake will come with a complimentary bottle of custard, for optimal eating pleasure. Make your own with the recipe below!
SERVES 12
FOR THE CAKE
150g Lewis Road Creamery salted butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
100g plain flour
30g ground almonds
70g desiccated coconut
2 tsp baking powder
½ cup Greek yogurt
200g frozen blackberries
2 ripe (smallish) peaches, sliced, skin still on
FOR THE CREAM CHEESE ICING
150g Lewis Road Creamery salted butter, softened
2 cups icing sugar
1 tsp vanilla extract (with seeds if possible)
125g cream cheese
2 tsp blackberry powder
FOR THE COCONUT COBBLER CRUMBLE TOPPING
50g flour
50g desiccated coconut
50g brown sugar
50g Lewis Road Creamery salted butter, softened
pinch sea salt
TO TOP WITH
Fresh As freeze dried blackberries
- Preheat the oven to 170ºC fan bake. Line a 22cm cake tin and a baking tray with baking paper.
- First, make the cobbler crumble topping. In the bowl of an electric mixer, combine all ingredients and blend on a low speed until a coarse breadcrumb texture is reached. Scatter onto the lined baking tray, leaving some bigger clumps.
- Bake for 15 minutes, or until golden and crunchy. Set aside to cool.
- Next make the cake. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
- In 2 parts, mix in the flour, ground almonds, coconut and baking powder. Finally, fold through the yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix.
- Scoop the batter into the tin and spread out to the sides. Evenly distribute the blackberries and peach slices into the batter, pressing each piece of fruit in with the back of a spoon.
- Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for around 10 minutes before turning onto a cooling rack.
- Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the blackberry powder by hand.
- Once the cake is completely cool, ice the top of it with the blackberry cream cheese icing and sprinkle over some chunks of cobbler crumble, and scatter over some whole freeze dried blackberries.
- Serve (obviously) with a generous lashing of Lewis Road Creamery's Double Cream Custard.
- Store in an airtight container in the fridge for up to 3 days.