Parve Peach Cake Recipes

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PARVE PEACH CAKE



Parve Peach Cake image

Posted for the Zaar World Tour-Jewish. This recipe was taken off of a Jewish recipe website. I haven't made this recipe, but it sounds like it would be quick, easy and delicious. Parve is a Jewish term for all foods which do not fall into the meat or dairy category. They can be freely consumed with either meat or dairy.

Provided by Bayhill

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

3 eggs, well beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sliced peaches (fresh or canned)
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 375ºF. Grease and lightly flour a 13" x 9" pan.
  • In a large bowl, mix all ingredients together, by hand until thoroughly mixed.
  • Pour into the prepared pan. Bake at 375ºF for 50 minutes or until a wooden pick inserted in middle comes out clean.

Nutrition Facts : Calories 411.1, Fat 22.9, SaturatedFat 3.1, Cholesterol 52.9, Sodium 316.7, Carbohydrate 48.7, Fiber 1.4, Sugar 31.8, Protein 4.7

PEACH AND PLUM CAKE



Peach and Plum Cake image

This is an amazing summer cake with peaches! Would be extra special served with a scoop of vanilla ice cream.

Provided by Marya Hajsaleh

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 teaspoon unsalted butter, or as needed
1 ½ cups white sugar, divided
1 stick unsalted butter, room temperature
2 extra large eggs
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
5 medium ripe plums, pitted and sliced
3 large ripe peaches - peeled, pitted, and sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
  • Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
  • Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 47.9 g, Cholesterol 58.3 mg, Fat 9.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 273.1 mg, Sugar 31.3 g

BRANDIED PEACH COMPOTE CAKE



Brandied Peach Compote Cake image

Categories     Cake     Food Processor     Dessert     Bake     Passover     Raspberry     Peach     Brandy     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 18

Vanilla Sugar
1 2/3 cups sugar
1 vanilla bean, chopped
Compote
1 1/2 cups water
1/4 cup brandy (kosher for Passover)
1 tablespoon peach or apricot preserves
6 fresh or frozen unsweetened raspberries (optional)
1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed
Cake
1/2 cup matzo cake meal
1/2 cup potato starch
5 large eggs, separated
1/4 cup (1/2 stick) unsalted pareve margarine, melted
1/3 cup liquid nondairy creamer
1 tablespoon brandy (kosher for Passover)
1/2 teaspoon coarse salt
Fresh raspberries (optional)

Steps:

  • For Vanilla Sugar:
  • Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
  • For Compote:
  • Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
  • For Cake:
  • Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
  • Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
  • Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.

EASY PASSOVER CAKES



Easy Passover Cakes image

Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.

Provided by Ruth Joseph

Categories     Cake     Dessert     Bake     Passover     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

9 tablespoons Passover margarine or butter
2/3 cup superfine sugar
1 tablespoon vanilla sugar
4 organic free-range eggs
2/3 cup cake meal
2/3 cup potato flour
1 1/2 teaspoons Passover baking powder
a pinch of salt
3 tablespoons milk or water
6-8 tablespoons jam of your choice
superfine sugar, for dusting

Steps:

  • Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
  • In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
  • After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.

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