Peach

A community recipe by mara2

Not tested or verified by Nigella.com

Introduction

I'm not crazy, this cake is called peach because it actually looks like one. This is a very decorative cake, and the favourite small wedding cake in Hungary. It is labourous to make (but well worth the effort) so there' s not many at weddings and everybody tries to hunt down one 'cos they're so delicious! Very nice for children's parties, too (if you use rum flavour) Storing it for a week makes no harm, actually makes it even yummier, and if you can, always leave it rest for one day. (I can never :))

Ingredients

Serves: 8-10

Metric Cups

For the Pastry

300 grams icing sugar
200 grams margarine (or butter)
2 eggs
100 millilitres milk
1 lemon (zest of)
750 grams plain flour
24 grams baking powder

For the Filling

200 grams margarine (or butter)
200 grams icing sugar
300 grams walnuts (ground)
1 tablespoon cocoa
1 lemon (juice of)
100 millilitres rum (or flavour)
20 grams vanilla sugar (to taste)
3 tablespoons apricot jam
food colouring (green and red)
caster sugar

For the Pastry

10⅗ ounces confectioners' sugar
7 ounces margarine (or butter)
2 eggs
4 fluid ounces milk
1 lemon (zest of)
26½ ounces all-purpose flour
⅚ ounce baking powder

For the Filling

7 ounces margarine (or butter)
7 ounces confectioners' sugar
10⅗ ounces walnuts (ground)
1 tablespoon unsweetened cocoa
1 lemon (juice of)
4 fluid ounces rum (or flavour)
¾ ounce vanilla sugar (to taste)
3 tablespoons apricot jam
food colouring (green and red)
superfine sugar

Method

Peach is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the icing sugar, butter, eggs and zest of a lemon with the milk, and put it in the fridge for 2 hours.

Then knead in the flour which you had already mixed with the baking powder. Leave it in the fridge for half an hour.

Form small balls from the pastry (smaller than a walnut) and bake them until golden at 180 C (preheated). When they're ready, wait until they cool, and scoop out the inside with a coffee spoon. (Be careful, it breaks easily). Crumble the inside.

Stir the butter with the icing sugar and ground walnut well, add the crumbles, cocoa powder, juice of one lemon, rum, vanilla sugar and jam. Mix well.

Fill the holes in the balls and stick two together (use a bit more filling on one of them). Paint one side of the peach green, the other red and roll in caster sugar. You can decorate with small leaves, there is one tree whose leaves look like peach tree leaves, but I don't know the name. Make sure the leaves are not poisonous!! PS: Don't feel tempted to make larger balls else you'll end up with almost fist size peaches like me when first doing them :)

Mix the confectioners' sugar, butter, eggs and zest of a lemon with the milk, and put it in the fridge for 2 hours.

Then knead in the flour which you had already mixed with the baking powder. Leave it in the fridge for half an hour.

Stir the butter with the confectioners' sugar and ground walnut well, add the crumbles, unsweetened cocoa powder, juice of one lemon, rum, vanilla sugar and jam. Mix well.

Fill the holes in the balls and stick two together (use a bit more filling on one of them). Paint one side of the peach green, the other red and roll in superfine sugar. You can decorate with small leaves, there is one tree whose leaves look like peach tree leaves, but I don't know the name. Make sure the leaves are not poisonous!! PS: Don't feel tempted to make larger balls else you'll end up with almost fist size peaches like me when first doing them :)