Peach cake

When I read on 'Around the kitchen table' blog recipe for peach cake with candid ginger immediately I knew what I will make for the visit of my friend- Natalia, young and talented photographer! After pasta with pesto, the dessert was the main attraction of the afternoon. It’s easy and quick to make, moist with interesting sour ginger bites. It taste just like gingerbread. The top decorated with apple slices was a nice Summer time accent. Surprising as the cake is with peaches…

Ingredients
1 cup flour
pinch salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ cup soft butter
1 teaspoon lemon zest of 1 lemon
¾ cup fine sugar
1 egg
1 egg yolk
¾ cup peach puree (1-2 peaches depends on the fruit’s size)
2 tbsp thinly chopped candied ginger


Method
Preheat the oven to 350F/ 175 oC. Grease and flour the cake pan .In a bowl mix flour, salt, baking powder, ground ginger and cinnamon. Blanch the peaches, peel and puree in a food processor (I left skin on the peaches I used). In another bowl mix butter with lemon zest, gradually add sugar, mix until white and fluffy. Beat in an egg, well combine all ingredients. Add an egg yolk, mix. Slowly and gently add ½ the flour mixture, stir in the peach puree, add the remaining flour mixture and candid ginger. Combine all ingredients. Spoon the batter into the prepared cake pan, bake in the preheated oven for about 35 min.