HOME > Chowhound > Home Cooking >
What are you cooking today? Share your food adventure
TELL US

Sir Gawain's cake w/peaches? (today!)

toodie jane Jul 15, 2007 05:12 PM

Hubby's bday TODAYand he's asked me to surprise him. I have some wonderful firm but ready peaches. Think they'd work, cut into chunks? Any special flavoring? I was thinking of some almond extract. Does anyone use spirits to flavor these cakes?

  1. rose water Jul 15, 2007 05:28 PM

    I've never made the Sir Gawain cake, but I have made the galleygirl tart multiple times. What I remember from the chatter about these two great creations is that the cake does better with berries, and the tart better with things with more juice--pears, and I would guess peaches. I make the galleygirl tart with jarred sour cherries, and add 1/2 teaspoon of almond extract every time.

    The recipe: http://www.chowhound.com/topics/281699

    2 Replies
    1. re: rose water
      toodie jane Jul 15, 2007 05:50 PM

      thanks, rose, here I go! will post results.

      1. re: toodie jane
        toodie jane Jul 18, 2007 11:27 PM

        made the cake w/peaches and rose water was right. Too much moisture in the batter made it sodden and heavy. Gummy almost. So will try it with berries or cherries and hope for a better result!

    2. Kitchen Queen Jul 15, 2007 05:56 PM

      Peach Melba whenever I can - Good quality vanilla ice cream, fresh peaches and a good raspberry sauce. Top on the cakes soaked in a little almond syrup. Then whip cream them YUM!

      1. k
        Kagey Jul 19, 2007 04:38 AM

        I did it with apricot halves and raspberries, all just sort of dotted around the top. Cooking really brought out the flavor of the apricots. I'd think that you could use large chunks (think quarters) of peach. Don't know why it would have been too soggy; if you sprinkle the sugar over the fruit I'd think you would get a nice crust.

        1. p
          PoMo Jun 14, 2009 03:03 PM

          That's a good cake. Nectarines layered on the bottom, blueberries pressed lightly into the batter--and a dusting of organic sugar at the end. It was alike a right-side up upside-down cake.

          Show Hidden Posts