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When baking gets peachy

I’ve long been a fan of Dorie Greenspans Dimply plum cake and when I recently saw an enormously tempting pic Rutvika Charegaonkar had posted on Facebook, I knew I had to rustle this one again ASAP.

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Now, when I need to bake, I need to do bake and not having any plums wasn’t going to stop me either. To kill two birds with one stone, I decided to use up some peaches that I wasn’t in the mood to eat as God (pr Man) made them. After all, fruit MUST be consumed. Everyday.

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To take the whole thing up a notch and accentuate the peaches, I ditched the cardamom and vanilla and replaced them with 2tsp finely chopped basil leaves, 4 cloves, zest of 2 limes and half an orange. The eureka moment for me, though was when I held above four together in my hand, trying to smell them together and get a sense of wether I thought it would work. Did you know that cloves have a note that distinctly echoes the spicy notes of basil? And this is the same note that brings out some complexity in peaches! Meanwhile, citrus , especially lime underlines the fresh tart sweet juiciness of the fruit. How can this not be exciting? It’s such joy to see what flavour combinations can do. The fragrance of the cake alone was payoff enough and the layers of aromas, more delicious because of the unusual herbiness of basil. Perhaps it was the citrus and spice combo but for me, this cake tasted distinctly of Christmas.
Suffice to say, this is a much better way to eat peaches.

Do check out the recipe on Smitten Kitchens blog.

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