>> Saturday, October 4, 2008
Last Friday, I spent 12 hours in the kitchen to cook rendang and semur tahu kentang (potato and tofu cooked in sweet soy sauce) for PPI Bremen (Indonesian Student Union in Bremen) and sambel goreng tahu (tofu cooked in spicy coconut milk) for my beloved. I cooked sambel goreng tahu and semur tahu kentang while cooking rendang. As you may have known that to make an authentic rendang, you have to cook it in a long period in order to get a very nice dark brown (or black) color. My mom, who's originally from West Sumatra, always cooked it for 3 days (not straight 72 hours tho'). I'll write more about rendang in another post.
While cooking rendang, I kept thinking about making dessert, especially when I knew that nobody make it. The problem was, October 3rd is a holiday in Germany, means all the supermarket are close. I didn't have enough ingredients to make my dream cake. But then, just right after midnight, I remembered that my dear friend, Sheila, has made some cake that looks so yummy. Though the recipe calls for plum and I had only peach in my kitchen, I decided to make it no matter what. Someone (I mean me) had to make dessert, no?
When I read the recipe and found out that it used both fruit and nut, all I could think was, this is perfect for In The Bag September edition with Fruit and Nuts as the theme. Scott of Real Epicurean, the host of ITB, has informed me about it through email couple weeks ago. Hours later, my kitchen smelled both rendang and cinnamon. Yup, I sprinkled cinnamon powder on the cake.
Peach is considered as autumn fruit andit is classified with the almond in the subgenus Amygdalus within the genus Prunus, distinguished from the other subgenera by the corrugated seed shell (Wikipedia). So, I think peach and almond in this cake are suitable with the theme.
The cake was a bit burning in some part since I forgot to reduce the temperature. I used mini oven (since the big one is still broken), and according to my experience, I have to reduce around 10°C from the original recipe. But it was ok, everybody liked it. The taste was just perfect. Peach, almond and cinnamon were a good combination.
Thanks Sheila for the recipe.
Peach Streusel Cake
Recipe from Chefkoch.de, modified by Sheila and re-modified by me
1 can of peach (ca. 825 gram), drained the water, sliced
150 gr butter (room temp)
150 g granulated sugar
3 egg yolk
2 tsp vanilla sugar
2 tsp baking powder
175 gr all-purpose-flour
100 gr ground almond
1. Melt butter, sugar and vanilla sugar. Set aside.
2. Slightly beat egg yolk, flour and ground almond.
3. Fold in butter. Whisk until the dry ingredients are moistened and resembled large bread crumbs.
4. Greased Ø22cm spring form, line with parchment paper. Pour ¾ streusel into the pan, press evenly with the spoon.
5. Arrange peach tightly on the batter. Top with the rest of streusel.
6. Bake in a preheated oven of 180°C for 45-50 minutes or until set.