This Peach Cake with Lemon Pudding and Coconut is a delightful dessert that combines the sweetness of peaches, the creamy tang of lemon pudding, and the richness of honey and coconut. The cake is light and fluffy, and when paired with the smooth lemon pudding, it creates a heavenly treat that’s perfect for any occasion. This dessert is ideal for summer, but can be enjoyed year-round.
Preparation, Cook, and Total Times
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 servings
Cuisine
This recipe blends traditional cake-making with fresh fruit and a tangy lemon pudding, inspired by classic desserts from European baking traditions. The use of peaches and lemon makes it a refreshing and indulgent treat.
Full List of Ingredients
For the Cake:
- 4 eggs
- A pinch of salt
- 225 grams sugar
- 225 ml vegetable oil
- 225 ml milk
- 450 grams flour
- 20 grams baking powder
- 300 grams peaches, peeled and sliced
For the Lemon Pudding:
- 2 egg yolks
- 50 grams sugar
- 40 grams cornstarch
- Juice of 1 lemon
- Zest of 1 lemon
- 300 ml milk
For Serving:
- Honey, for drizzling
- Desiccated coconut, for sprinkling
Step-by-Step Cooking Directions
1. Prepare the Dough:
- Preheat the oven to 180°C (350°F). Grease a baking pan and set it aside.
- In a mixing bowl, whisk together 4 eggs and a pinch of salt until well combined.
- Add 225 grams sugar, 225 ml vegetable oil, and 225 ml milk, and mix until smooth and well incorporated.
- Sift in 450 grams flour and 20 grams baking powder, and stir until the batter is smooth.
- Gently fold in 300 grams of peeled and sliced peaches, making sure the fruit is evenly distributed throughout the batter.
2. Bake the Cake:
- Pour half of the batter into the prepared greased baking pan and spread it evenly.
- Bake in the preheated oven for 15 minutes. The cake should be slightly set but not fully cooked.
- Remove the cake from the oven and let it cool slightly while you prepare the lemon pudding.
3. Prepare the Lemon Pudding:
- In a saucepan, whisk together 2 egg yolks, 50 grams sugar, 40 grams cornstarch, the juice of 1 lemon, and the zest of 1 lemon.
- Gradually add 300 ml of milk to the mixture, whisking constantly to prevent lumps.
- Cook the mixture over low heat, stirring constantly, until the pudding thickens and coats the back of a spoon. This should take about 5-7 minutes.
- Remove the saucepan from heat and let the lemon pudding cool slightly.
4. Assemble the Cake:
- Pour the remaining batter over the partially baked cake, spreading it evenly.
- Return the cake to the oven and bake for an additional 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool for a few minutes after baking.
5. Serve:
- Once the cake has cooled, drizzle it with honey and sprinkle with desiccated coconut.
- Serve the cake with the lemon pudding on the side, allowing each person to scoop the creamy pudding over the cake as desired.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 3 g
- Sugars: 30 g
- Sodium: 180 mg
- Cholesterol: 70 mg
The Origins and Popularity of the Recipe
This cake draws inspiration from classic fruit cakes and puddings, particularly the combination of fresh fruit with a creamy custard-like filling. The use of peaches adds a light, juicy sweetness, while the lemon pudding adds a refreshing contrast. This dessert is ideal for summer months, when fresh peaches are in season, but it can be enjoyed year-round with canned or frozen fruit.
Reasons Why You’ll Love This Recipe
- Fruity and Creamy: The sweet, juicy peaches complement the tangy lemon pudding, creating a perfect balance of flavors.
- Textural Contrast: The cake is light and fluffy, while the lemon pudding adds a rich, creamy texture that melts in your mouth.
- Easy to Make: Despite its indulgent taste, this dessert is relatively simple to prepare and doesn’t require advanced baking skills.
- Versatile: You can swap out peaches for other fruits like berries or apples, making this recipe adaptable to different seasons.
Health Benefits
- Vitamins: The peaches provide vitamin C, while the lemon zest adds an extra boost of antioxidants.
- Calcium: The milk and eggs in the recipe provide calcium, which is important for maintaining strong bones.
- Fruit Fiber: The peaches and any other fruit added to this recipe offer dietary fiber, which is essential for digestive health.
Serving Suggestions
- With Fresh Berries: Serve the cake with a side of fresh berries, such as strawberries or raspberries, for added freshness.
- Whipped Cream: For an even richer dessert, serve with a dollop of whipped cream on top of the cake.
- Ice Cream: A scoop of vanilla or coconut ice cream pairs wonderfully with the warm cake and cold lemon pudding.
Cooking Tips
- Use Fresh Peaches: Fresh peaches are ideal for this recipe, but if they’re not in season, you can substitute with canned or frozen peaches.
- Bake the Cake Evenly: Make sure to bake the first half of the cake before adding the rest of the batter, ensuring that the fruit stays intact and doesn’t sink to the bottom.
- Adjust Sweetness: If you prefer a less sweet dessert, you can reduce the sugar in the cake or lemon pudding to taste.
Variations to Try
- Berry Cake: Replace the peaches with fresh or frozen berries, such as blueberries, raspberries, or blackberries.
- Coconut Version: Add a bit of coconut milk to the lemon pudding for a tropical twist, or sprinkle some toasted coconut on top of the cake.
- Lighter Version: Use low-fat or non-dairy cream for the pudding and opt for a sugar substitute to reduce the calorie count.
Conclusion
This Peach Cake with Lemon Pudding and Coconut is a perfect balance of fruity sweetness, creamy texture, and rich flavor. The light cake combined with the tangy lemon pudding and honeyed coconut topping makes for a delightful dessert that’s ideal for any occasion. Whether you’re enjoying it for a special gathering or as a simple treat at home, this dessert is sure to be a hit!
10 Comprehensive FAQ Section
1. Can I make this dessert ahead of time?
Yes, you can prepare the cake and lemon pudding ahead of time. Store them separately in the fridge, and assemble just before serving.
2. Can I freeze the peach cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and store it in an airtight container. Reheat in the oven before serving.
3. Can I use other fruits in this cake?
Absolutely! You can swap peaches for any other fruit like apples, berries, or nectarines.
4. How long does the cake last?
The cake will stay fresh for about 3-4 days if stored in the refrigerator.
5. Can I make this cake without milk cream?
Yes, you can substitute the milk cream with a non-dairy alternative like coconut cream or almond milk for a lighter version.
6. How can I make this dessert dairy-free?
Use non-dairy alternatives for the milk, cream, and butter, and opt for a plant-based yogurt for the pudding if you prefer a dairy-free version.
7. Can I use other types of cheese?
While Parmesan gives a unique flavor, you can experiment with other cheeses like Asiago or Grana Padano for a different taste.
8. Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice and zest are preferred for their vibrant, natural flavor.
9. How do I make the cake fluffier?
Make sure to beat the eggs well to incorporate air into the batter, and don’t overmix the flour to keep the cake light and fluffy.
10. Can I add nuts to the cake?
Yes, you can add chopped almonds, walnuts, or pistachios for added crunch and flavor.