PEACH berry Grand Marnier cake

PEACHES invited blueberries and Grand Marnier...
to kick off this very easy and quick delectable dessert.

Today, I am offering you just as the ancient Egyptians did to the God of Tranquility...
some fresh, sweet and juicy peaches in the form of a cobbler type torte cake.
Quoting our foodie friend Pam...
these fruits were to be baked into...
"a peach cake for the gods".
We do need a little tranquility here and then...God knows I do.
However, admittedly...dessert made with peaches certainly is a
great placebo to the aura of tranquil moments also ;o)

After seeing the cake...I knew that I was going to make this cake that very day.
Although, the problem was that her recipe mentioned the need to
macerate the peach mix overnight for a more intense flavour.
Not because I didn't agree with her instruction or logic...
but, to be quite honest, I thought I could forgo that part
as well as make a few changes along the way too.
I figured, what's the worst that could happen?
Thinking back...that day, a little impatience on my part
did figure prominently into my state of mind.

I not only added a few of my very cherished fresh blueberries...
Grand Marnier was screaming to enhance this lovely cake too.
I also decided to add nutmeg to spice it up a little bit more.

The results were fabulous and dare I mention a little bit less on the calories too ;)
I've been very adamant lately about keeping my desserts yummy as well as
keeping my guilt of packing on the pounds at it's lowest levels.
I do have very little restraint when it comes to dessert.
Most of you can relate...can't you?
If not, head on over to Pam's place and get the original version, pronto.

Still here?...alright then...this is how I kept the integrity of this
fabulous dessert while cutting the fat and calories.
First off, I sliced the butter quantity in half.
The sugar was slightly reduced...
especially since Mr. G. Marnier was there to sweeten things up a little ;o)
I also decided to go with 'white' whole wheat flour instead of the all purpose flour.
Yes...I did replace the full A.P. amount...crazy isn't it?
Next time, I’ll try it with GF flour...which I'm sure would work splendidly.

In addition...not because I don't have regular milk in my fridge...
I preferred going with my favourite replacement of almond milk instead.
Therefore, if you had a chance to visit the original recipe...
you can attest to the differences right away.
This shouldn’t stop you from trying both and doubling your sweet tooth pleasure ;O)
Oh...and one more thing...I took a slightly different preparation approach too.
I never said I was great at ‘Simon says’ did I?

I got this dessert made so quickly I couldn't get over the amazing results.
I'm sure I'll be adapting this with many more fruits along the way...
I'm already thinking apples and raspberries.

PEACH berry Grand Marnier
cobbler torte cake
serves 8-10 persons


(American / Metric measures)

...Fruit Mix:
. 4 medium fresh peaches [~2-1/2 cups (600ml)] (peeled and chopped)
. 1/2 cup (125ml) blueberries (or other berry)
. 1/4 cup (60ml) Grand Marnier liquor*

... Cake Batter:
. 1/4 cup (60ml) unsalted butter
. 1 cup (130g) organic ‘white’ whole wheat flour**
. 1 cup (210g) organic cane sugar
. 2 tsp. (10ml) baking powder
. 1 tsp. (5ml) each: ground cinnamon and nutmeg spices
. 1/4 tsp. (1ml) sea salt
. 1 cup (250ml) almond milk (any milk will do also)
. 1 tbsp. (15ml) vanilla extract
. a generous sprinkle of sugar to top the batter

* Other Orange-flavoured liquors: Orange Brandy, Marie Brizard-Orange Curacao or Triple Sec.
** Although, ‘white’ whole wheat flour' is similar to the nuttier tasting 'regular whole wheat flour' is somewhat distinguishable in flavour which is less bitter.  This white variety also has a much lighter quality which gives a desirable texture for most baking.  
NOTE: All-Purpose flour can replace the whole wheat flour partially or fully.

Use a 10 x 2 inch (26 x 5cm) shallow corning ware or similar cake pan a bottom cookie sheet for the possibility of overflow.
Pre-heat oven at 400F/200C/Gas6  
Position rack on second level from the bottom of the oven.

Fruit mix:  In a medium bowl, mix the peaches, berries and Grand Marnier liquor.  Cover and set aside.

. Meanwhile, as the oven is heating up, put the butter into the shallow pan and place into the oven for it to slowly start melting (takes about 10 minutes).  Once melted, remove the pan from the oven.

. In another large bowl, prepare the dry ingredients: flour, sugar, baking powder, salt and spices.  Whisk to blend and set aside.
. . In a small saucepan, pour the prepared fruit mix and bring it to a first boil.  Now, reduce the heat to medium for 5 more minutes. This will concentrate the sweetness and reduce some moisture.  Remove from the heat and set aside.

. Batter:  Add the milk and vanilla to the flour mix. Give it a good whisk and pour this batter into the baking pan over the melted butter.  With the whisk, give it a light swirl.   
. Afterwards, spoon the warm fruit mix all over the batter.   Now, sprinkle a generous amount of sugar over the surface. 

. Place the pan on top of a cookie sheet and BAKE for 35 minutes or...
at least until you see the golden crusted edge forming on the perimeter.  

. This cake is best served warm or at room temperature. 
I waited at least 30 minutes before digging in...very difficult to hold myself back.
. The cake will generally keep well at room temperature for no longer than 3 days.

I promise...if you give this very easy and scrumptious cake a try...
your home will undoubtedly be a place for the gods to visit ;o)

Flavourful wishes,

Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new to the'll thank me later.