A summertime afternoon tea
Now the warmer weather has arrived, take the chance to enjoy a relaxing afternoon tea with our delicious Peach and Earl Grey cake, using local juicy peaches. If time is a bit short, you could replace the home made peach and earl grey jam for a shop bought one, but you wont get that lovely fresh taste and the satisfaction of knowing you’re using seasonal produce! And seeing as it’s summer, we’ve used a classic French génoise, which has a lighter texture as it contains much less butter than a traditional sponge.
Peach, Earl Grey & Vanilla layer cake
For the génoise
180g plain flour
40g melted butter
1tsp vanilla extract
For the Peach and Earl Grey jam (there’ll be some left over which you can keep in the fridge, perfect on a croissant for breakfast!)
200g jam sugar
juice half a lemon
2 Earl Grey tea bags
For the butter icing
125g icing sugar
1 Earl Grey tea bag
1 x 20cm cake tin buttered and lined with greaseproof paper
To make the Peach & Earl Grey jam (can be made ahead)
Place the peaches in boiling water for about a minute, then refresh in cold water. Rub the back of a knife over the peach to remove all the skin. Chop up and take out the stones from the peaches and place in a saucepan. Add the jam sugar, lemon juice and Earl Grey tea bags. Cook on a high heat, boiling rapidly, for between 5-10 minutes, or follow the instructions on the back of the jam sugar packet. Take out the tea bags and place the jam in a bowl (or sterilised jars) to cool.
To make the Génoise:
Heat oven to 170°C. Fill a large pan with boiling water. In a large glass bowl, put in the eggs and sugar. With a whisk (electric or hand) put the bowl over the boiling water on the heat and start to whisk. Whisk until the eggs and sugar are pale and a mousse like consistency. Add the vanilla extract and whisk until incorporated. Take the bowl off the heat and gently sift in the flour. Fold it in trying to knock out as little air as possible from the eggs and sugar. Add the melted butter and mix in. Quickly put the mixture into your prepared cake tin and bake for about 30 minutes, test by inserting a skewer into the middle and if it comes out clean it’s ready. Leave to cool on a wire rack.
To make the Earl Grey butter icing:
Heat the milk and tip in the contents of the Earl Grey tea bag to infuse. Leave until it’s cooled down. Put the butter in a bowl or free standing mixer and beat until soft and pale in colour. Add in the icing sugar and continue to beat until smooth and fluffy. Strain and add in the Earl Grey infused milk and beat again.
To assemble the cake:
Cut the génoise into 2 or 3 layers. Place the first layer on a cake stand, pipe on butter icing, then a layer of peach jam. Continue until all layers are done. On the top and round the sides spread a thin layer of buttercream, scraping off as much as you can to get that ‘naked cake’ look. Decorate with roasted peaches and flowers. For a taller cake, multiply the recipe by half again (as in the photo) for a cake that serves 18. Serve on a summers afternoon, with refreshing fruit juice cocktails or a more traditional pot of tea.
Nestled in the heart of the Cahors vineyards you’ll find Le Caillau, a family run Restaurant, Café and Pottery Painting Atelier.
In 2011, Caroline and Chas Sharp opened the doors of Le Caillau, a renovated 300 year old winery. Our aim is simple - to produce great quality, simple and tasty food. In our restaurant kitchen our small team creates dishes based on vegetables from our own kitchen garden and local seasonal produce, (with some more exotic ingredients thrown in for variety and a different flavour from traditional Quercy cuisine). Our Café and Pottery Painting Atelier is perfect for an afternoon getaway, whether you’re after a coffee and slice of homemade cake (lemon drizzle and coffee and walnut are some of our customers’ favourites), or you’re feeling artistic and decide to get creative by painting some pottery.
Le Caillau, 46700 Vire sur Lot. Telephone: 05 65 23 78 04 www.lecaillau.com facebook.com/lecaillau twitter.com/lecaillau Instagram.com/lecaillau