Grape and Peach Gateau Recipe

Grape and Peach Gateau Recipe

Ingredients: Makes one 20 cm /8 in cake

4 eggs
100g/4 oz caster (superfine) sugar
75 g/6 oz plain (all-purpose) flour
A pinch of salt
For the filling and decoration:

100 g/14 oz/1 large can peaches in syrup
450 ml/2 cups double (heavy) cream
50 g/2 oz caster (superfine) sugar
A few drops of vanilla essence (extract)
100 g/4 oz/1 cup hazelnuts, chopped

100 g/4 oz seedless (pitless) grapes

A sprig of fresh mint

Method:

Beat together the eggs and sugar until the mixture is thick and pale and trails off the whisk in ribbons. Sift in the flour and salt and fold in gently until combined. Spoon into a greased and lined 20 cm/8 in springform cake tin (pan) and bake in a preheated oven at 180C/ 350F/gas mark 4 for 30 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling. Cut the cake in half horizontally.


Drain the peaches and reserve 90 ml/6 tbsp of the syrup. Thinly slice half the peaches and chop the remainder. Whip the cream with the sugar and vanilla essence until thick. Spread half the cream over the bottom layer of the cake, sprinkle with the chopped peaches and replace the top of the cake. Spread the remaining cream round the sides and over the top of the cake. Press the chopped nuts round the sides. Arrange the sliced peaches around the edge of the top of the cake and the grapes in the centre. Decorate with a sprig of mint.

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