To the Gold Mine

Black Sesame Matcha Cake | La Pêche Fraîche

“You have no idea how hard I’ve looked for a gift to bring You.
Nothing seemed right.
What’s the point of bringing gold to the gold mine, or water to the ocean. Everything I came up with was like taking spices to the Orient.
It’s no good giving my heart and my soul because you already have these.
So I’ve brought you a mirror.
Look at yourself and remember me.”

―Jalaluddin Rumi

Black Sesame Matcha Cake | La Pêche Fraîche

I am trying to luxuriate in my last few weeks here at the University of Chicago; I get extremely choked up when I think about graduating. I have often struggled with feeling too deeply and getting lost in my emotions. I hate goodbyes more than anything.

My dad used to commute to Dartmouth to teach at the business school; he had to leave home at 5 in the morning to make his flight on Monday mornings. I would often wake up when he was leaving and pad downstairs, crying, behind him. I never wanted him to leave.

It’s similar now, only I am padding around campus, feeling lost and lonely. I don’t think I’ll ever get used to the jumble of emotions that come with goodbye. I’m nostalgic, introspective, frightened, excited, dragging my feet while trying to lean in, etc., etc.
I am clinging to anything, right now, just like I used to cling to my dad.
(Truth: I still cling to him. I will always be his remora, can’t change that. I can feel my mom and dad shaking their heads and rolling their eyes at that, and that makes me smile.)

What a strange, out-of-body experience growing up is turning out to be. I wonder at how quickly time passes. It brings me to tears, frequently, and shakes me to my core. I am a confident, stubborn, perseverant person, but I am oft reduced to a puddle of quivering jelly when I realize that I can never get back what’s gone.
Not only the boundless energy and carefree schedule of a child, not only people and pets, but also emotions, like the sheer, unbridled joy I used to feel when the seasons were changing—each one felt brand new and just as exciting, with no jaded cynic inside me to put a damper on those feelings, yet.
How many wistful words have been written by those who come face to face with time’s fleet feet? I rarely feel that it would be of much use to anyone for me to write my own, infinitesimal terror out on this page.
But here is where I repeatedly find myself, cursor blinking, as these thoughts storm in my mind.

Black Sesame Matcha Cake | La Pêche Fraîche

Other things (other than self-indulgent moping, that is) with which I’ve been occupying myself:

Nati got a Nintendo Switch! And Legend of Zelda: Breath of the Wild to go along with it. Oh my goodness, y’all, it is the most gorgeous game. I could watch him play for hours. It is 100% absorbing. So fun!

I (finally) read Margaret Atwood’s The Handmaid’s Tale. A quick read, but chilling, and a classic. Maybe I’ll watch the Hulu series now, who knows.

Speaking of T.V., Nati finally watched Game of Thrones with me (this is now my 5th? 6th? time watching the show); he enjoyed it, although is not as obsessed as I am. Then again, is anyone? It just made me even more excited for season 7! I can hardly wait!

Catch me in UChicago’s newspaper, The Maroon, in a style feature (whaaat). Big thanks to MJ Chen, Chris D’Angelo, and Christian Hill for making me seem like a cohesive human being. It takes a village, people. But seriously, they were a dream to work with and I’m so flattered and grateful! So go check it out, heh.

Also, I’ve been baking more dairy-free treats lately. But more on that soon!

Black Sesame Matcha Cake | La Pêche Fraîche

This matcha and black sesame cake had been on my to-make list/I’ve been dreaming of the combination of these flavors for a while now.

The cake itself is a close-textured, moist butter cake, sweet and rich with grassy, bright notes from the matcha. The cake is brushed with a honey syrup to keep it moist, then topped with black sesame Italian meringue buttercream, which is silky soft and nutty in a delightfully unexpected way; it was almost like a peanut-butter frosting, with a little more depth and bitterness from the sesame. I finished the cake up with some gold leaf, which is, like, the biggest pain in the ass to work with, and is most certainly not necessary to make this cake a showstopper.
Seriously, all you have to do is breathe and the stuff goes everywhere. Next time any of you see me pinning or liking photos of gold leaf, knock me upside the head. I always get suckered in.

It’s actually quite a simple cake, but the decoration + the surprisingly beautiful and vibrant interior make it gorgeous.

Black Sesame Matcha Cake | La Pêche Fraîche

The matcha for this cake was kindly sent to me from Happy Matcha, which is a small Australian start up selling organic matcha powder.
The tea is a lovely green and finely milled; it maintained its bright, strong flavor even when baked, which was what I was hoping for. I think it’s a bonus that it’s organic; honestly, when buying this type of powdered tea (and face masks, for that matter), I like to be able to completely trust it to be safe and from a good distributor.
If you haven’t tried good matcha before (i.e. not Starbucks, which is mixed with sugar, I think), I do recommend Happy Matcha. At this point, they only ship within Australia (but they do it in a carbon-neutral fashion, which is dooope), but we can all hope for worldwide shipping in the future!

As for the black sesame paste, I used this paste. Note that it isn’t black sesame tahini, which is made with raw sesame seeds and has a different flavor profile.

Black Sesame Matcha Cake | La Pêche Fraîche

Black Sesame and Matcha Cake
makes 1 3×6-inch layer cake, or 1 2×8-inch layer cake

ingredients:
for the matcha cake:
225 grams (1 cup) unsalted butter
400 grams (2 cups) granulated sugar
1/2 teaspoon kosher salt
4 eggs
2 egg yolks
300 grams (1 1/4 cups) buttermilk (or milk with 2 teaspoons vinegar)
360 grams (3 cups) flour
1 tablespoon plus 1/2 teaspoon baking powder
2 tablespoons matcha powder

for the salted and black sesame Italian meringue buttercream:
3 egg whites
150 grams (3/4 cup) granulated sugar
1/4 teaspoon kosher salt, to taste
45 grams (45 mL, 3 tablespoons) water
336 grams (1 1/2 cup) unsalted butter, cut into pieces
2 tablespoons roasted black sesame paste

to assemble:
25 grams (2 tablespoons) granulated sugar
2 teaspoons honey
20 grams (1 1/2 tablespoons) water
gold leaf, if desired

directions:
Make the cake: grease and flour 3 6-inch cake pans; set aside.
Preheat oven to 350 degrees F.
Beat butter on high speed for 3 full minutes, until light in color and fluffy.
Add in the sugar and salt and beat on high for 2 more minutes; scrape the bowl.
Add in the eggs and egg yolks and beat on high for a full 3 minutes.
Stir in the buttermilk or curdled milk.
Add the flour, baking powder, and matcha powder and beat until combined, about 30 seconds to 1 minute.
Portion out evenly into the prepared pans.
Bake for 15-18 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
Make the honey syrup: place sugar, honey and water in a small bowl and microwave for 30 seconds, or until the sugar is just dissolved.
Meanwhile, make the buttercream: place egg whites in the bowl of a stand mixer.
Place sugar, salt, and water in a small pot.
Begin to heat the sugar mixture on high as you whip the whites on medium speed.
When the syrup reaches 245 degrees F, your egg whites should be at firm soft peaks (almost hard peaks, but not dry).
Drizzle the syrup into the meringue with the mixer running; whip on high until cooled to body temperature.
Beat in butter one or two tablespoons at a time.
Beat buttercream on high speed until thick, glossy, and fluffy, about 5 minutes.
Divide buttercream into two portions (about 60-40), leaving the larger portion in the bowl of the stand mixer.
Add in the black sesame paste to the larger portion and whip on high until completely homogeneous.
To decorate, first level the cakes and cut off the brown cooked portions; brush with the honey syrup.
Pipe a border of white buttercream around the edge of the cakes, then fill with the black sesame buttercream.
Frost the bottom (plain) half first, keeping an approximate line in the middle of the cake, then stick in the fridge until completely hardened.
Frost the top half with the black sesame buttercream, being careful not to go too much over the white buttercream edge.
Cover the edge with gold leaf and decorate the top with piping as desired!

Disclaimer: I was provided with a product in this post for free, in exchange for my honest and fair review. All opinions are my own. Bisous!

Flopsy

Carrot Cake Bites | La Pêche Fraîche

The little Flopsy Bunnies slept delightfully in the warm sun.
From the lawn beyond the garden came the distant clacketty sound of the mowing machine.
The blue-bottles buzzed about the wall, and a little old mouse picked over the rubbish among the jam pots.

—Beatrix Potter, The Flopsy Bunnies

Carrot Cake Bites | La Pêche Fraîche

It is irrevocably spring here in Chicago, finally.
It’s lovely and warm and sunny, and the cold grey drizzles and wind have, for the most part, stopped their daily doldrums. Of course, the 48 hours in which I am posting this have been very stormy. Typical.
We’re planning on doing a little gardening in Psi U’s front lawn this week—nothing sounds better to me than being out in the sunshiny weather.

Carrot Cake Bites | La Pêche Fraîche

This past weekend, we jetted off to Portugal for my brother’s wedding. It was indescribably amazing (though the traveling itself was a nightmare—a story too long and too full of annoyances to recount). We flew into Lisbon and spent Saturday on Mariana’s family’s ranch (Herdade do Amendoiera) in Arraiolos. The wedding was beautiful, and I cried a lot. You couldn’t have asked for better weather or a lovelier location. Really. We were so lucky.

Sunday, Nati and I explored Lisbon on our own. Oh my gosh! There was so much we left unseen, and what we did see was fascinating. The city is beautiful, and has so many historical sites to see. We had a fabulous dinner at the Time Out market in Baixa, which was like a beefed up Eataly or like Chelsea Market (lots of restaurants and market stands). I cannot recommend it enough—the prices were good, the food was delicious, and the available variety was breathtaking.

Monday, we flew home—48 short hours in European paradise. I can’t wait to go back.

Carrot Cake Bites | La Pêche Fraîche

How cute are these little carrot cake petit fours?
I shared them on Instagram the day before Easter and people went crazy for them! I was all intent on getting the recipe up in time for Easter, but here we are, friends.
I think these are perfect for any spring occasion, though. I personally love carrot cake so I wouldn’t complain to see these bite-sized pieces at any time of year.

They’re moist, two-bite wonders, slightly sweet and chewy from the carrot and topped with a generous swirl of tangy cream cheese whipped cream. The best part, in my opinion, are the little marzipan and lime zest carrots on top—they add a nutty sweetness and a tiny citrus-y kick that really perks up the cake.
Too often, carrot cake is dense and heavy—by miniaturizing it, you avoid some of this, and by using a non-traditional cream cheese frosting (no butter, light on the sugar), you lighten the dessert up even further.

Carrot Cake Bites | La Pêche Fraîche

To bake these, I actually used an oven-safe ice cube mold. You could use a mini brownie pan or just bake them in a square 8×8 pan and cut them into shapes.

The marzipan carrots are easier than you think—just have a little patience and add the food coloring extremely slowly! I use Wilton and Americolor. For the lime zest leaves, I actually just zested a lime onto a plate and used tweezers to drop it onto the cake. That way, I had a little more control. You could also just sprinkle it on or make leaves out of marzipan.

Carrot Cake Bites | La Pêche Fraîche

Carrot Cake Bites
makes 12 petit-fours or 1 8×8 cake

ingredients:
60 grams (2 ounces, 1/4 cup) butter
50 grams (1/4 cup) packed brown sugar
50 grams (1/4 cup) granulated sugar
1 egg
30 grams (2 tablespoons) neutral oil
75 grams (1/2 cup plus 2 tablespoons) flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch ground cloves
1/2 teaspoon kosher salt
1-2 medium sized carrots, shredded (about 1 cup)

for the frosting:
120 grams (120 mL, 1/2 cup) heavy cream
140 grams (5 ounces) cream cheese, room temperature
90 grams (3/4 cup) powdered sugar

to assemble:
30-60 grams (1-2 ounces) marzipan
orange food coloring
1 lime

directions:
Preheat oven to 350 degrees F.
Grease and flour your baking dish.
Beat butter, brown sugar, granulated sugar, and egg together on high speed until doubled in volume and lightened in color.
Add in the oil and mix on low speed until homogeneous.
Add in the flour, baking powder and soda, spices, and salt and mix until batter just starts to come together.
Stir in the carrots and portion out into baking dish.
Bake for 15-20 minutes, depending on the size of the baking dish—a cake tester should come out clean.
Allow to cool completely.
Meanwhile, shape the marzipan carrots and zest the lime.
To make the frosting, whip the cream cheese and powdered sugar together until fully mixed; whip the cream separately and then slowly mix the two together, being careful not to knock all the air out of the cream.
Frost the petit fours however you desire, and top with a marzipan carrot and a dusting of lime zest for the leaves.

La Vie En Rose

Princess Layer Cake | La Pêche Fraîche

When you kiss me heaven sighs
And though I close my eyes I see la vie en rose
When you press me to your heart
I’m in a world apart
A world where roses bloom
And when you speak, angels sing from above
Everyday words seem to turn into love songs
Give your heart and soul to me
And life will always be la vie en rose

—Louis Armstrong, La Vie En Rose

Princess Layer Cake | La Pêche Fraîche

Happy Valentine’s Day!

My hope for today is that it serves as a reminder for all of us to be more open and loving every day, to everyone. I love the badass, irrepressible origins of V-day, but I don’t really buy into the modernized and commercialized part of it (ha, get it?!).
Hug and kiss your loved ones extra today, if you can, but also remember tomorrow how nice it can be when a stranger flashes a smile at you, or pays a coffee forward, etc. etc.
Now that I contemplate that, is it too late to add to my 2017 resolutions?!

I never turn down an opportunity to bake something whimsical and fun, however, so here we are with pink everywhere for the last three posts and I regret nothing. Pink is awesome.

As an aside: microbes are also f*&#ing awesome. Check out this adorable (OK, maybe only adorable to me) piece in the NYT about the microbiome, perfect for Valentine’s Day. I maintain my stance that it is one of the last great frontiers left to us as the human race.

Also, shoutout to my wonderful roommate Alexa, whose adorable pink polaroid camera is featured in these photos. How cute, right?!

Princess Layer Cake | La Pêche Fraîche

For this cake, I really wanted to play on the Swedish Princesstårta, or princess cake, which consists of a sponge, whipped cream, (sometimes) pastry cream, jam, and marzipan.
I made mini ones two years ago (gag, how is that possible), as you might have spied on my Instagram just a few weeks ago.

I bought this cookie cutter a while back, which purports to be the “easiest rose” in the world. I started dreaming of making roses out of marzipan, which I love with a burning, fiery passion, because I am somewhat turned off by fondant and gum paste.
So I hunkered down with a half-pound of marzipan last Friday and got to work; you will need a roller set and a foam board to properly create the roses. I also got through an entire movie and two hour-long shows before I was completely satisfied. I’m sure it could be done in less time—there is a slight learning curve, however! If you want to make your own roses, I suggest two things.
First, google “FMM easiest rose cutter how-to” or something along those lines in order to find a video that you can watch and learn from!
Second, if you want perfect, lifelike roses, do NOT use marzipan—use half fondant, half gum paste, or some other similar mix, because this will allow you to get thinner, non-ragged petals. Marzipan requires a slightly thicker petal, which obviously looks less true to life. You also may want to pick up some powdered colors, to dust on the edges of the petals—this makes it look very realistic.
All in all, my experience with the easiest rose cutter in the world was very positive, and I will be experimenting more with a sturdier mix of medium to make more realistic roses in the future!

If you do decide to use marzipan, rest assured that no matter how the roses look, they will be delicious: an advantage of marzipan is that it maintains its delightful chew even if prepared ahead, and it actually tastes good, unlike gum paste.

Princess Layer Cake | La Pêche Fraîche

The base of the cake is a simple milky white cake. It’s not too eggy, which is my main problem with many sponge cakes. It has a soft, fine crumb and doesn’t overwhelm the other flavors.
An almond simple syrup is amply brushed over the cake, in order to retain moisture: another problem I have with many traditional white/yellow/sponge cakes is that they tend towards dryness.
Over that, I spread a thin layer of all-fruit apricot preserves—I use an all-fruit, no-sugar version because 1) it’s what I always have on hand and 2) there is a lot of sugar going on in this cake, so it provides a nice, slightly tart contrast.
The frosting is an incredibly fluffy salted mascarpone buttercream, which is creamy just like the traditional whipped cream and which provides another type of contrast to the sweetness. I really wanted a big ruffly cake, so I laid an extremely thin crumb coat down and then piped big shells with a star tip to create a thick layer of frosting without overloading the cake itself. (Pro tip: fill in any small spots with a mini star tip and leftover frosting. The cake is very busy, so no one will notice any little patchwork you do.)
Finally, the chewy, sweet, and fragrant marzipan roses adorn the cake as the perfect accompaniment.

This cake takes all the classic flavors present in princess cake and updates the components. I’m thoroughly pleased with the results. It makes a stunning centerpiece to any celebration. I think this would be SO cute for a tea party or Galentine’s day or any princess’s party.

Sending love to all of you! xx

Princess Layer Cake | La Pêche Fraîche

Valentine’s Day, previously:

2017:
Thick, soft M&M cookies
Mocha cupcakes topped with fluffy swirls of vanilla bean Italian meringue buttercream

2016:
Ginger, Malted Vanilla, and Hibiscus layer cake
Baby pink XO salty sugar cookies
Raspberry white chocolate and Nutella éclairs
Brown butter and vanilla bean teacakes

2015:
Fluffy, buttery copycat Lofthouse cookies
Chocolate covered strawberry cake with goat cheese frosting
Dolled-up red velvet cake
Mini pink princesstårta

2014:
Pink grapefruit possets with Ritz crunch and pistachios
Dark and white chocolate French mendiants
Strawberry pocky cake
Salty dark chocolate tarts

Princess Layer Cake | La Pêche Fraîche

Princess Layer Cake
makes 1 3×6-inch layer cake

ingredients:
for the cake:
225 grams (2 sticks, 1 cup) unsalted butter, soft
1/2 teaspoon salt
400 grams (2 cups) sugar
2 eggs
35 grams (1/3 cup) milk powder
300 grams (1 1/4 cups) buttermilk
360 grams (3 cups) AP flour
1 tablespoon plus 1/2 teaspoon baking powder

for the frosting:
225 grams (2 sticks, 1 cup) unsalted butter, soft
400 grams (3 1/4 cups) powdered sugar
1/2 teaspoon salt
225 grams (8 ounces, 1 cup) mascarpone, room temperature
60 to 80 grams (1/4 to 1/3 cup) heavy cream, room temperature

100 grams (1/2 cup) sugar
drop almond extract
80 grams (1/3 cup) water
apricot or raspberry or strawberry preserves
8 ounces marzipan, tinted and rolled as desired

directions:
Preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Make the cake: cream butter, salt, and sugar together until light and fluffy; add in each of the eggs and beat on high until doubled in volume.
Add in the milk powder and buttermilk and stir until batter is homogeneous; it will thin out.
Add in the flour and baking powder and stir to combine.
Portion out into prepared pans and bake for 15-17 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.
Meanwhile, make the frosting: cream butter on high speed for 5 full minutes.
Add in the powdered sugar and stir slowly until combined; it will be very thick.
Add in the salt and mascarpone cheese and beat until homogenous.
Add in the heavy cream 1 tablespoon at a time, beating on high speed in between each addition, until frosting is thin enough to be pipeable but thick enough to hold a peak,
Make the syrup: place sugar and water in a small bowl and microwave on high for 30-45 seconds, or until the sugar is completely dissolved.
Stir in the almond extract and set aside.
Trim the cake as needed to level it; brush each side with ample sugar syrup.
Layer the cake, placing plenty of syrup on each layer; spread 2 tablespoons of apricot preserves on top of each layer, then 1/4 cup of frosting on top of the preserves.
After adding the final layer, add a very thin crumb coat of frosting all over the cake and refrigerate for at least 15 minutes.
Using the rest of the frosting, pipe ruffles or flowers as desired.
Decorate with marzipan shapes!

Burning

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

My blood is a rushing river.
My heart is a burning bridge.

—Pavana

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

February, how did you come so quickly?
And how is it so warm? It is freaking everyone out. I don’t want to enjoy too much, given that we’re supposedly guaranteed another six weeks of winter (although we haven’t truly had any winter here in the Windy City).
Today, it’s 50 degrees and raining, and all I wanted this grey morning, what with the soft patter of rain on my windows, was the pull the covers back over my head and sleep for the entire day.

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

I am going to keep is short here, today.
My theme of the month is humble and grateful love.

I want to share it with those who matter the most to me, but also with everyone in the orbit of my life.
We could all do with more widespread love. Share some with your partner, your neighbor, your friends and your frenemies.
Show someone that you are thankful for everything they have given you—their energy, their attention, their love and affection—and give it back in kind.
Put some effort into an unexpected act of kindness. No need to brag or tell anyone about it.
It will make you feel amazing too.

Humble. Grateful. Love.


Today’s treats are these simple mocha and vanilla bean cupcakes.
They’re cheekily festive, with their pastel pink frosting and bright sprinkles on top, but you could leave out the food coloring and come away with a very elegant black and white cupcake.

The base of the cupcakes is my go-to: one bowl, one whisk, comes together in 15 minutes and bakes in just 10. The cake is moist and fluffy, and it is the perfect base for a big swirl of frosting.

The frosting is an Italian meringue buttercream: like a cloud of light, whipped buttery goodness. Its flecked with the seeds of two full vanilla bean pods and a big pinch of salt—dreamy.

These cupcakes are simple but adaptable—swirl different flavors into the frosting to customize it, and top with whatever sprinkles or chopped bits you so desire.

“You have to understand, that no one puts their children in a boat unless the water is safer than the land.”

—Warsan Shire

Mocha and Vanilla Bean Cupcakes
cake portion lightly adapted from Sweetapolita

ingredients:
for the cupcakes:
95 grams (3/4 cup) all-purpose flour
150 grams (3/4 cup) superfine sugar
60 grams (1/2 cup) dark Dutch-process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
120 grams (1/2 cup) buttermilk, room temperature
80 grams (1/3 cup) coffee, hot
42 grams (3 tablespoons) vegetable oil
1 egg

for the frosting:
3 egg whites
150 grams (3/4 cup) sugar
45 grams (3 tablespoons) water
1/2 teaspoon kosher salt
335 grams (3 sticks, 1 1/2 cups) butter, softened
scrapings of 2 vanilla beans
few drops pink food coloring

directions:
Make the cupcakes: line 1 cupcake tin with liners and preheat oven to 350 degrees F.
Whisk flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together in a bowl.
Pour in the buttermilk, coffee, and vegetable oil and whisk until half incorporated; add in the egg and whisk until the batter is all combined.
Portion out into the liners (about 1/4-1/3 cup per cupcake), and bake for 10-12 minutes, or until a tester comes out with a few moist crumbs.
Meanwhile, make the frosting: place egg whites in the bowl of a stand mixer.
Place sugar, salt, and water in a small pot.
Begin to heat the sugar mixture on high as you whip the whites on medium speed.
When the syrup reaches 245 degrees F, your egg whites should be at firm soft peaks (almost hard peaks, but not dry).
Drizzle the syrup into the meringue with the mixer running; whip on high until cooled to body temperature.
Beat in butter one or two tablespoons at a time.
Beat buttercream on high speed until thick, glossy, and fluffy, about 4 minutes, then beat in vanilla bean and pink food coloring until tint is as desired.
If buttercream is too soft, refrigerate for 20 minutes.
Decorate cupcakes as desired, and top with sprinkles!

Comfort and Joy

Almond and Orange Spice Cake | La Pêche Fraîche

“For it is in giving that we receive.”

Prayer of Saint Francis

Almond and Orange Spice Cake | La Pêche Fraîche

Merry Christmas Eve and a very happy first night of Hanukkah!
I have not yet wrapped my gifts nor done all the productive things I needed to do, but OH WELL that is just about how I expect 2016 to come to a close.

All my brothers are in town (though we are all staying apart since none of the four apartments where various fractions of us permanently live in NYC are big enough to fit the whole family), and tonight we’re heading to Brooklyn for Christmas Eve dinner at my grandma’s.
Last night, we all went bowling/drinking/for dinner at Brooklyn Bowl, which was fun. Although I was very salty at how bad at bowling I am, especially after a margarita. Ugh.

Almond and Orange Spice Cake | La Pêche Fraîche

Tomorrow, we will exchange a few small gifts, eat some french toast (I kind of want to try making french toast with panettone. Is that frowned upon?!), and probably see a movie.

The past few years, I’ve made cinnamon rolls for Christmas day, but that’s not happening in our current kitchen. I’ve seen them all over Instagram this year though, and I think it’s a sweet tradition. Do you make anything traditional for breakfast? I try to keep it low-key and no-fuss since my family likes to just chill together.

Almond and Orange Spice Cake | La Pêche Fraîche

This layer cake recipe is one of my new go-tos.  It’s more unique than just another vanilla or chocolate cake, and it doesn’t fall prey to the gingerbread trope, either.

It’s an almond and orange spice cake, and it’s really soft and moist from the almond meal.  It’s fragrant with spices and orange zest without being overpowering.  Between the layers, there is alternating apricot jam and orange marmalade, which are just a match made in heaven.  Sweet and fruity, with a hint of bitterness that complements the orange zest in the cake.  The icing is a simple cream cheese frosting with a tiny touch of maple syrup to round out the tanginess.

I decorated my cake with a mound of fruits painted with luster dust and bourbon because I am now officially way too obsessed with this technique. Someone stop me.

It would be just as yum with a few rosemary “trees” or a simple piped border and a dusting of powdered sugar.

Almond and Orange Spice Cake | La Pêche Fraîche

More Christmas cakes!

Last year’s cute Red Velvet Woodland cake.
Also last year: Chocolate Peppermint Cloud Cake
The year before: the insane and super fun Souche de Noël.

Almond and Orange Spice Cake | La Pêche Fraîche

Almond and Orange Spice Cake
makes 1 4×6-inch layer cake

ingredients:
for the cake:
4 tablespoons (55 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
zest of 1 orange
2 eggs
1 cup (120 grams) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) milk

for the frosting:
12 tablespoons (175 grams) unsalted butter, softened
4 ounces (112 grams) cream cheese
12 ounces (330 grams) powdered sugar
1/2 teaspoon salt
1 teaspoon (5 mL) maple syrup
3-4 tablespoons (45-60 mL) milk or cream

to assemble:
1/4 cup apricot jam
2 tablespoons orange marmalade
strawberries, raspberries, pomegranate arils, kumquats
luster dust, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 2 6-inch pans.
Place butter, sugar, spices, and zest into a bowl and cream on high speed for 3 full minutes, or until light and fluffy.
Add in the eggs and beat for another 3 minutes.
Scrape the sides of the bowl.
Add the flour, baking powder, salt, and almond flour and stir gently until half mixed in.
Add the milk and beat until the batter is homogeneous, about 30 seconds to 1 minute.
Portion out the batter into prepared pans and bake for 14-16 minutes, or until a cake tester comes out with just a few moist crumbs.
Allow to cool completely; meanwhile, make the frosting.
Beat butter and cream cheese on high speed for 3 minutes, or until doubled in volume and very pale in color.
Add in roughly half of the powdered sugar, the salt, the maple syrup, and 1 tablespoon of milk.
Beat on high speed until the frosting is very fluffy, about 3 more minutes.
Add in the rest of the powdered sugar to taste, along with 2-3 more tablespoons of milk, if needed to make the frosting more spreadable, and whip on high speed until fully incorporated.
The frosting should be spreadable but not loose; add more milk or powdered sugar to thin or thicken as needed.
To assemble, cut each of the layers in half.
Pipe a border of cream cheese frosting around the first layer, then spread 2 tablespoons of apricot jam in the center.
Spread frosting on top of the layer to cover the jam.
Add the second layer and repeat, except use orange marmalade instead of apricot jam.
Repeat with the third layer, using apricot jam again.
Top with the fourth layer and add a thin crumb coat of frosting on the outside of the cake.
Refrigerate the cake for at least 15 minutes to set the crumb coat.
Spread frosting thick on the top layer but thin on the sides to create a semi-naked finish.
Top with fruits dusted with luster dust or other decorations as desired.

Mud and Molasses

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

The air was so sweet in New Orleans it seemed to come in soft bandannas;
and you could smell the river and really smell the people, and mud, and molasses, and every kind of tropical exhalation,
with your nose suddenly removed from the dry ices of a Northern winter.

—Jack Kerouac

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Well, I buried my head in my MCAT studies and found myself at the cusp of a Northern winter, with a chill in the air and the leaves all dead and Thanksgiving fast approaching.

Between school and the current sorry state of our nation’s mud-slinging politics, I could do with some serious relaxing tropical exhalations right about now.

I’m sending hugs and brown butter and cake to everyone who has been shaken up by the last week+.
I’m here for anyone who reads this and want to reach out.  It’s a confusing and scary time that has left many feeling adrift.
Hold tight—so tight—the things and people you love, and never let yourself lose sight of how important that love is.

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Enter: brown butter and molasses cupcakes, which are basically a hug in cake form.
Or like the best salty-sweet brown sugar and buttery goodness of a chocolate chip cookie, but in cake form.

These will blow. you. away.  One bowl/pot, just a few minutes of prep, and you’re in for some comfort.

I made these mini, so they’re only two teeny bites of moist brown butter cake topped with a smidgen of salty-sweet molasses buttercream, but as I always say, that just means you can eat more of them.
Mini treats just have a way of being extra addictive and extra adorable, I think.

These would be a cute and low-fuss addition to a holiday spread, Thanksgiving or otherwise. They can be made and frosted up to a day ahead, so that can relieve some day-of stress for all my cooks out there.
They’re also small but pack a lot of flavor for their size, so after a heavy dinner, these could be just the ticket.

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Brown Butter and Molasses Cupcakes
makes 12 mini cupcakes, easily doubled

ingredients:
for the cakes:
90 grams (6 tablespoons) butter, browned and cooled
1/4 teaspoon salt
175 grams (3/4 cup plus 2 tablespoons) granulated sugar
1 teaspoon vanilla extract
1 egg
120 grams (1/2 cup milk) (I used cashew)
135 grams (1 cup plus 2 tablespoons) AP flour
1 1/2 teaspoon baking powder

for the frosting:
90 grams (6 tablespoons) butter, softened
1/4 teaspoon salt, plus more to taste
1 tablespoon molasses
250-375 grams (2-3 cups) powdered sugar, as needed
1-2 tablespoons milk or cream, as needed

directions:
Preheat oven to 350 degrees F.
Line a mini muffin tin with cupcake liners.
Whisk the cooled brown butter, salt, sugar, and vanilla together until fully incorporated.
Whisk in the egg and beat for 3 minutes, until lightened in color.
Add in the milk, then the flour on top, then the baking powder on top of the flour.
Whisk vigorously to combine all ingredients.
Portion batter into your mini cupcake tin and bake for 7-8 minutes, or until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Meanwhile, make the frosting: beat butter on high speed for 3 minutes.
Add in the salt and molasses and beat until incorporated.
Add in the first 2 cups of powdered sugar, then beat until combined and taste: if it needs to be sweeter or thicker, add the next cup of powdered sugar in two batches.
If the sweetness is just right to your taste but it needs to be thinner to be pipeable, add in 1 tablespoon of milk (or 2, if necessary).
Decorate the cupcakes as desired!

Pumpkin Head

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

“Most dazzling human achievements are, in fact, the aggregate of countless individual elements,
each of which is, in a sense, ordinary.”
― Angela Duckworth, Grit: The Power of Passion and Perseverance

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

It’s the 2016 Virtual Pumpkin Party!! Woohoo!!
This party is hosted by the amazing Sara of Cake over Steak and Aimee of Twigg Studios.

There is a whole lot of pumpkin purée that’s about to inundate the internet, your instagram feed, and Pinterest.

There are some amazing, drool-worthy recipes, both savory and sweet, included in the link list below, and I absolutely encourage you to click through to whatever piques your interest!

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

When my siblings and I were babies, our parents gave us (ridiculous) nicknames, each with their own backstory.

My older brother Michael was pumpkin head, because he had a giant, bald, blocky head as a newborn. LOL.
Unfortunately, this nickname didn’t stick around enough for us to tease him with it much.

My nickname was punky beef, and I have no good answer for why.  It is a nickname of inexplicable origins and uncanny endurance—my dad still calls me punky beef to this day.
I’m sure my parents could explain it… but I’ll leave that for another day.

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

These hexagonal pumpkin cakes are cute, a little unexpected, and a little blocky, if you will.
They’re more elegant (and geometric) than typical cupcakes. They definitely lean closer to a petit four or a tea cake.

Dense, spicy, and with a good measure of dark molasses, they are delightfully and unmistakably pumpkin-hued. They’re finished with a sticky condensed milk glaze and a puff of whipped cream.  You can eat them in two bites and demolish multiple without even realizing it.

Pairing a light frosting like whipped cream with a dense pumpkin cake actually works incredibly well, in spite of the fact that you usually see pumpkin cake with thick cream cheese icing.

The milkiness of the glaze and whipped cream is a delicate, sweet match for the moist pumpkin cake below.
Those with whom I shared these cakes thought they were absolutely delicious, so I consider this recipe to be a real winner!

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Sevengrams • Vegan Pumpkin Pie Ice Cream
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Bourbon Hot Toddy
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
B. Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Salted Plains • Easy Pumpkin Bread
Liliahna • Chicken Legs with Pumpkin and Tortellini
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
Floating Kitchen • Chicken and Pumpkin Chili
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
What to Cook Today • Spicy Pumpkin Noodle Soup
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

Pumpkin and Condensed Milk Cakes
makes 9 small cakes or 1 9×9 inch cake

ingredients:
for the cakes:
55 grams (4 tablespoons) butter, melted
56 grams (4 tablespoons, 60 mL) oil
267 grams (1 1/3 cups) granulated sugar
2 tablespoons molasses
244 grams (1 cup) pumpkin purée
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3/4 teaspoon kosher salt
2 eggs
200 grams (1 2/3 cup) AP flour
1 1/2 teaspoons baking powder

for the glaze:
100 grams (5 tablespoons) condensed milk
2 tablespoons powdered sugar

to decorate:
240 grams (1 cup) heavy cream
1 tablespoon powdered sugar

directions:
Preheat the oven to 350 degrees F and grease and flour a 9x9inch baking pan.
Place oil, melted butter, sugar, molasses, pumpkin, spices, and salt in a large bowl and whisk to combine.
Add in the eggs one by one and whisk vigorously to combine.
Add in the flour and baking powder and stir until combined.
Pour batter into the prepared pan.
Bake for 25-30 minutes, until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Cut and level cake into the shape you desire, or leave whole (you may want to level the top if leaving it whole, just so the glaze can soak in).
Whisk condensed milk and powdered sugar together to make the glaze; pour all over the cake(s).
Whip cream; whisk in powdered sugar.
Spread or pipe whipped cream on top of cake, then decorate with crumbs left over from leveling the cake.

Never Too Late

Strawberry Cream Sheet Cake | La Pêche Fraîche

“For what it’s worth: it’s never too late or, in my case, too early to be whoever you want to be. There’s no time limit—stop whenever you want. You can change or stay the same, there are no rules to this thing. We can make the best or the worst of it.
I hope you make the best of it. And I hope you see things that startle you. I hope you feel things you never felt before. I hope you meet people with a different point of view.
I hope you live a life you’re proud of. If you find that you’re not, I hope you have the courage to start all over again.”

—Eric Roth, The Curious Case of Benjamin Button

Strawberry Cream Sheet Cake | La Pêche FraîcheStrawberry Cream Sheet Cake | La Pêche Fraîche

Consider this an end to the radio silence that has dominated since La Pêche Fraîche turned four (still a crazy number to me)…

So much has happened since then.

I moved to a different city (hello, NYC friends, let’s play!) where I’m living with my BFF, started an amazing job at a new firm, AND flew back to Chicago to celebrate my awe-inspiring big’s graduation; I’ve even traveled to Washington for work!

My job keeps me busy, busy, busy, and my new kitchen is  much smaller than my kitchen at school, which is smaller yet than the kitchen in my parents’ home.

This means I haven’t been baking at all; in fact, I’ve barely even been cooking.

But I planned ahead and stockpiled photos and posts for the summer. 3.5 weeks is bad enough; 3 months without stepping on my soapbox would be torturous.

Strawberry Cream Sheet Cake | La Pêche Fraîche

Happy summer everyone! We’ve made it, miraculously!

I hope your days have been filled with the juiciest, sweetest produce imaginable.
I hope you’ve been reveling in sunshine ands greenery.

I made this post in the throes of spring, when the lilacs were fragrant and abundant and ripe strawberries few and far between; one has since disappeared for the year and the other, become ubiquitous and innumerable.

Lilacs are a Benjamin Button type of flower. The bushes erupt in tight buds that are small and brown-ish rather than green—wizened before they even bloom.
Eventually, their beautiful purple flowers open, perfuming the air and driving everyone crazy with spring fever, only to droop and fade as quickly as they appeared.

Strawberry Cream Sheet Cake | La Pêche FraîcheStrawberry Cream Sheet Cake | La Pêche Fraîche

The good news is that this sheet cake can be a spring or summer affair, provided you can find some fresh, ripe fruit to decorate.

The cake itself is an unbelievably moist vanilla Texas-style sheet cake, buttery with a soft crumb.
It’s the perfect base for a thick layer of barely sweetened whipped cream, spread on in giant spoonfuls, and then a heap of ruby red, fresh and bright strawberries.

It’s a perfect treat to bring along to a picnic or barbecue, and it hold up pretty well for a few hours in the fridge.
Serving this with a mix of fruit—raspberries, strawberries, and fat peach wedges—would be next level.

Throw some fresh edible flowers or lilac sugar on top and you have a picture perfect summer cream cake!

Strawberry Cream Sheet Cake | La Pêche Fraîche

Who else wants to sleep in that whipped cream cloud?!

Back sooner than later with pie! xo

Strawberry Cream Sheet Cake | La Pêche Fraîche

Strawberry Cream Sheet Cake
makes 1 13×9 inch cake
cake portion adapted from Taste of Home

ingredients:
for the cake:
240 grams (2 cups) AP flour
400 grams (2 cups) granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
225 grams (2 sticks, 16 tablespoons) butter
240 grams (1 cup) water
2 large eggs
120 grams (1/2 cup) yogurt, buttermilk, or sour cream
1 teaspoon vanilla extract

for the whipped cream:
360 grams (1 1/2 cups) heavy or double cream
1/4 cup powdered sugar

to finish:
1 1/2 pints of strawberries
edible flowers, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a 9×13 inch baking pan.
Stir flour, sugar, baking soda and powder, and salt together.
Place butter and water in a pot and bring to a simmer.
Remove from heat.
Whisk eggs, yogurt, and vanilla together and alternate adding to the dry mixture with the butter.
Stir batter vigorously for a few seconds to ensure homogeneity.
Pour into prepared pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
Allow to cool completely.
To finish the cake, whip the heavy cream with the powdered sugar to stiff peaks.
Spread all over the cake, then decorate with lots of sliced strawberries and edible flowers.
Serve with extra powdered sugar and strawberries.

Quatrième

An Eclectic Chocolate Cake | La Pêche Fraîche

“Recognizing that people’s reactions don’t belong to you is the only sane way to create.
If people enjoy what you’ve created, terrific. If people ignore what you’ve created, too bad.
If people misunderstand what you’ve created, don’t sweat it.
And what if people absolutely hate what you’ve created? What if people attack you with savage vitriol, and insult your intelligence, and malign your motives, and drag your good name through the mud?
Just smile sweetly and suggest—as politely as you possibly can—that they go make their own fucking art.
Then stubbornly continue making yours.”

― Elizabeth Gilbert, Big Magic: Creative Living Beyond Fear

An Eclectic Chocolate Cake | La Pêche Fraîche

Happy birthday to this little blog!
La Pêche Fraîche is four years old.
Which means I’ve been running this blog for 20% of my time on this earth. Don’t ask me how…

The blogiversary rundown:
3 years
2 years
1 year (Oy vey.)

An Eclectic Chocolate Cake | La Pêche Fraîche

My blog has grown along with me, starting at the tender age of 16 and sticking with me as I graduated high school and left home for the first time to come to UChicago, got my first (and second) real job, moved to NYC all on my own, snagged a wonderful boyfriend etc, etc.
The coming year will see me turn 21, will see me finish up college (yipes), and more. If all goes as planned, there will be many, many sweet treats to share along the way.

You’d think that by now, I’d have gotten the hang of things, but every new post is a learning experience.

Take this post, for example.
Another blogiversary means another pink cake. It’s become tradition for me, although I do suspect that I will, at some point, run out of pink cake ideas. I didn’t have much time to make the cake so I tried to prep ahead; I didn’t have enough egg whites to make an Italian meringue buttercream so I went with American; my macarons were far from perfect (surprise, surprise). My chocolate ganache drip looked a bit wonky and I ended up disliking the minimal frosting look, although the entire cake together had a sort of eclectic charm.
All things to learn from, and not terrible goof-ups.
But then! I managed to leave my camera at 1600 ISO throughout the entire. stupid. shoot. And what’s more, I didn’t notice until the next time I pulled out my camera, meaning half a week later, when the cake was long, long gone. Damn.

And now, the majority of this post is going to be me complaining about this post. Hahahaha.
All in all, I actually prefer last year’s and the year before. Both the aesthetics of the cakes and the words contained within the post. So maybe go read those.

That being said, this cake was a runaway hit with everyone who tasted it, so I’ll count it in the successes, rather than the flops.

An Eclectic Chocolate Cake | La Pêche Fraîche

This cake is a mix of inspiration from Andy Bowdy, Don’t Tell Charles, and Cordy’s Cakes, all of whom you can find on Instagram, and all of whom make jaw-dropping cakes.

It’s a moist chocolate cake filled and frosted with raspberry buttercream, with layers of almond macaron shells, decorated with a river of toasted Italian meringue, dark chocolate ganache drips, coconut rafaellos, cocoa crumble, more macarons, and strawberries.

There are many components, but most can be made ahead, and it is really a delicious combination.

The macaron shells between the cakes are a magical touch. I had a few people come up to me after eating the cake who asked what in the world was between the layers that made the cake sooo damn good. I had forgotten to tell everyone that there were cookies inside the cake.
Surprise cookies are almost always magical.

An Eclectic Chocolate Cake | La Pêche Fraîche

Thank you all for your continued support, love, and readership.
I appreciate everyone who visits this page, even when nothing exciting or new is happening.

La Pêche Fraîche may be my own folly, but in the end, it is for you.

Here’s to another year of love, happiness, and lots of cake.

An Eclectic Chocolate Cake | La Pêche Fraîche

An Eclectic Chocolate Cake
makes 1 3-layer 6-inch cake
cake portion from Liv for Cake

ingredients:
for the cake:
90 grams (3/4 cup) cocoa powder
300 grams (1 1/2 cups) granulated sugar
56 grams (1/4 cup) vegetable oil
180 grams (3/4 cup) buttermilk
180 grams (3/4 cup) hot coffee
1 teaspoon salt
2 eggs
2 teaspoons vanilla extract
180 grams (1 1/2 cups) AP flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder

for the raspberry buttercream:
225 grams (1 cup) unsalted butter, softened
1/2 teaspoon kosher salt
600 gram (5 cups) confectioner’s sugar, as needed
30-90 grams (2-6 tablespoons) half-and-half or whole milk, as needed
1/3 cup freeze-dried raspberries, crushed into powder
drop pink food coloring, if desired

for the meringue:
2 large egg whites
100 grams (1/2 cup) granulated sugar
pinch salt
30 grams (2 tablespoons) water

for the cocoa crumb:
30 grams (2 tablespoons) butter, melted
30 grams (1/4 cup) confectioner’s sugar
20 grams (2 tablespoons plus 2 teaspoons) flour
15 grams (2 tablespoons) cocoa powder

to decorate:
60 grams (2 ounces) dark chocolate, chopped
60 grams (1/4 cup) heavy cream
sliced strawberries
rafaellos
1 batch macaron shells
crushed freeze-dried raspberries

directions:
Make a batch of macaron shells (I use Annie’s recipe and follow her directions to a T) ahead of time and store in a air-tight container.
To make the cocoa crumb: preheat oven to 350 degrees F.
Line a sheet pan with parchment paper.
Stir together the melted butter with the sugar, then add the flour and cocoa powder at the same time. Carefully incorporate until the mixture is sandy and crumb-like.
Shake the crumbs onto the prepared pan and separate a little; bake for 5-6 minutes, until dry to the touch; allow to cool.
Crumb can be made up to a week in advance and stored in an air-tight container.
Make the cake: grease and flour 3 6-inch round pans.
Place cocoa powder and granulated sugar in a big bowl; whisk together.
Add the oil, buttermilk, hot coffee, and salt and whisk vigorously until combined.
Add the eggs, whisking after each addition.
Stir in the vanilla.
Add the flour on top of the batter and the baking powder and baking soda on top of that.
Whisk the batter together until it is homogenous; it will be liquidy.
Portion out evenly into the 3 prepared pans and bake for 15-18 minutes in a 350 degree F oven, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
Meanwhile, make the frosting: place butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed for 2 minutes, until very light colored and doubled in volume.
Scrape the sides of the bowl and add in 4 cups of the powdered sugar 1/2 cup at a time, beating on high speed after each addition.
Add in 2 tablespoons of half-and-half and beat on high speed to incorporate.
Scrape the bowl and taste the frosting; if it is too thin, add the next cup of powdered sugar; if it is too thick, add another tablespoon of half-and-half at a time.
If it is too buttery, add the extra cup of powdered sugar plus 2 tablespoons half-and-half and beat on high speed for another minute.
Add the crushed freeze-dried raspberries and food coloring, if desired, and beat to combine.
To assemble the cake, place 1 layer on serving platter and top with 1/2 cup of frosting; top with a few macaron shells and the next cake layer.
Repeat until last cake layer is used; frost with the remaining icing, leaving it semi-naked if desired.
Place in fridge while you prepare the toppings.
Melt chocolate 2/3 of the way in the microwave; microwave the cream until hot but not boiling.
Pour cream over chocolate and set aside for 1 minute.
Fill a few of the macaron shells with extra frosting; set aside or put in fridge to set.
Whisk the ganache together until very shiny, smooth, and uniform; set aside while you make the meringue.
Place egg whites and a pinch of salt in the clean bowl of a stand mixer fitted with the whisk attachment.
Place sugar and water in a small pot over medium heat; begin whipping the egg whites.
When syrup reaches 240 degrees F, the egg whites should be at soft peaks.
Carefully pour hot syrup into whipping egg whites and whip on high speed until cooled, fluffy, and shiny, about 2-3 minutes.
Remove cake from fridge and decorate with a mound of meringue.
Arrange cocoa crumbs around the bottom, pour a little ganache down the sides to create a drip, and arrange sliced strawberries, more cocoa crumbs, macarons, and rafaellos around the meringue.
Torch meringue and sprinkle a little freeze-dried raspberry powder over the cake.
Serve within the day.