Let me tell you about one of my all-time favourite summer treats from back home in Romania. It’s this amazing Romanian peach cake that takes me right back to my childhood every time I make it. In Romania, summer is a time for fruity cakes and desserts because we usually cook with whatever fruits and vegetables are in season. So peaches, apricots, nectarines, and strawberries, are all enjoyed only during summer.
You know, I can’t quite remember if it was my mom or my grandma who first introduced me to this cake, but I do know it became a summer staple in our house. Every weekend, without fail, my mom would make a cake. And in summer, it was always a fruit-based one. In the case of the Romanian peach cake, the kitchen would fill with the sweet smell of vanilla and fresh peaches, and I’d be hanging around, trying to sneak a taste before it got a chance to cool down.
This cake is everything you want on a hot summer day. It is light, fluffy, and packed with juicy peaches. It’s not one of those heavy, overly sweet desserts that weigh you down. Instead, it’s the kind of cake that makes you feel like you’re biting into a little piece of sunshine.
Ingredients for the Romanian Peach Cake
To prepare this delicious Romanian peach cake, you will need the following ingredients: about 5-6 ripe peaches; 200 grams of sugar to sweeten the cake; 200 grams of flour to provide the cake’s structure; 10 grams of baking powder to ensure the cake rises well; 10 grams of vanilla sugar and 1 teaspoon of vanilla essence for a rich, aromatic flavour; 4 eggs, separated into whites and yolks, to create a light and airy texture; 4 tablespoons of vegetable oil and 4 tablespoons of milk to add moisture to the cake; zest from half a lemon to add a refreshing citrus note; 2 tablespoons of brown sugar for sprinkling on top, which caramelizes during baking to add a delicious crust.
How to Make the Romanian Peach Cake
To make this classic Romanian peach cake, start by mixing the flour with the baking powder in a bowl. Cut the peaches into slices and place them in a bowl, sprinkling the vanilla sugar over them. Preheat your oven to 180 degrees Celsius.
In a large bowl, mix the egg yolks and sugar until the mixture is smooth and creamy. Add the milk, vegetable oil, vanilla essence, and lemon zest to the egg yolk mixture, and mix thoroughly to combine. Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. In a separate bowl, whisk the egg whites until stiff peaks form. Carefully fold the whisked egg whites into the batter, being gentle to maintain the airy texture.
Line a baking tray with baking paper and pour the batter into the tray. Arrange the peach slices on top of the batter and sprinkle with brown sugar. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool in the tray before cutting it into slices. Enjoy your homemade Romanian peach cake!
Notes and Tips
- Use ripe but firm peaches for the best flavour and texture. If peaches are not in season, you can substitute them with canned peaches, but be sure to drain them well. But, this is a summer cake, so please use fresh peaches if you can.
- Whisk the egg whites to stiff peaks for a lighter, fluffier cake. Gently fold them into the batter to avoid deflating them. Folding takes a little bit longer than mixing, but it contributes to an airy cake. You don’t want to end up with a heavy, dense batter.
- Lining the baking tray with baking paper makes it easier to remove the cake from the tray and prevents sticking.
Romanian Peach Cake
Ingredients
- 500 grams or 5-6 peaches
- 200 grams sugar
- 200 grams flour
- 10 grams baking powder
- 10 grams vanilla sugar
- 1 tsp vanilla essence
- 4 eggs
- 4 tbsp vegetable oil
- 4 tbsp milk
- lemon zest from half a lemon
- 2 tbsp brown sugar
Instructions
- Mix the flour with the baking powder.
- Separate the eggs into whites and yolks.
- Cut the peaches into slices and put them in a bowl.
- Sprinkle the vanilla sugar over them.
- Preheat the oven to 180 degrees Celsius.
- Start by adding the egg yolks and the sugar in a large bowl. Mix well.
- Add the milk, oil, vanilla essence, and lemon zest, and mix.
- Add the flour and mix again, to incorporate it into the dough.
- Separately, whisk the egg whites until stiff.
- Fold the whisked egg whites into the dough. Be careful not to over-mix.
- Pour the batter dough into a baking tray lined with baking paper.
- Arrange the peaches on the top and sprinkle with the brown sugar.
- Bake for 35-40 minutes, depending on the depth of your tray.
- Let the cake cool down inside the tray, before cutting it.
FAQ:
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the centre comes out clean. It should also be golden brown on top.
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