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Roast peach, pistachio and gingerbread roulade recipe
Roast peach, pistachio and gingerbread roulade recipe
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Festive Christmas dessert with peaches, crème fraîche, and gingerbread-spiced cake.
Ingredients:
  • 5 eggs
  • 100g (1/2 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 4.00 gm baking powder
  • 1.25 gm ground ginger
  • 1.25 gm mixed spice
  • 50g unsalted butter, melted, cooled
  • 150g (1 cup) pure icing sugar
  • 3 yellow peaches, each cut into 8 wedges
  • 14.40 gm honey
  • 2 x 200ml tubs crème fraîche
  • 180g white chocolate, melted, cooled slightly
  • 75g (1/2 cup) pistachio kernels, finely chopped, plus extra, finely chopped, to decorate
Instructions:
  • Preheat your oven to 180C/ 160C fan forced. Grease a 24 x 29cm pan and line it with baking paper, leaving a 2cm overhang on the long sides.
  • Beat the eggs and caster sugar with electric beaters in a bowl for 7 minutes or until the mixture is thick, pale, and forms a ribbon trail when the beaters are lifted.
  • Sift flour, baking powder, ginger, and mixed spice thrice. Gently fold the flour mixture and butter into the egg mixture. Spread the batter evenly in the prepared pan. Bake for 12 minutes or until the center of the cake springs back lightly when touched. Take the cake out of the oven and increase the temperature to 200C/180C fan forced.
  • Lay a clean tea towel on a work surface, sprinkle evenly with icing sugar using a fine sieve. Immediately flip the hot cake onto the prepared tea towel, peel off the baking paper, and roll the cake into a log using the tea towel. Let it cool completely with the seam facing down.
  • As the cake cools, prepare a baking tray by greasing and lining it with baking paper. Arrange the peach on the tray, drizzle with honey, and roast for 20 minutes until caramelized. Let it cool fully, then roughly chop.
  • Beat crème fraîche until it forms firm peaks using electric beaters. Gently fold in the chocolate until well combined.
  • Spread ¾ of the chocolate mixture evenly over the cooled cake. Sprinkle with most of the pistachios and ¾ of the peaches. Roll the cake carefully with the filling inside. Top with dollops of the remaining chocolate mixture, remaining peaches, and extra pistachios before serving.

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