Full of May

Banana Snack Cake with Nutella Frosting | La Pêche Fraîche

I FOUND you and I lost you,
All on a gleaming day.
The day was filled with sunshine,
And the land was full of May.
A golden bird was singing
Its melody divine,
I found you and I loved you,
And all the world was mine.
I found you and I lost you,
All on a golden day,
But when I dream of you, dear,
It is always brimming May.

Paul Laurence Dunbar

Banana Snack Cake with Nutella Frosting | La Pêche Fraîche

LONG TIME NO TALK.
I never expect to be gone as long as I am… I do find that sometimes it’s hard to sit down and write, as much as I want to. Gone are the days of free-flowing writing. They have been gone for a good, long while, actually.
I used to write poetry, jotting down notes every time a line or two came to me. Now, it all feels forced and terribly childish. I can’t bear to let myself alone with a thesaurus, for fear of everything reading like a middle schooler’s first essay.
In fact, the more I try to write, the more likely that the words won’t come, an inverse relationship that leaves me staring at a blinking cursor between pictures of cake.
Still, might as well give it my best shot.

Banana Snack Cake with Nutella Frosting | La Pêche Fraîche

May is quite the mixed month in my life.
Every year, a new, complicated layer seems to be spread over the top. It is hopeless to try to keep up with all of the different dates, but the whole month is permeated with emotions from each event.

May is (one of) my brother’s birthday month.
It is the month when a close family friend passed from here to the infinite.
It was my last class as a college student.
It was an anniversary, and now it isn’t.
It brims with spring and the promise of warmth.
It marks another year of this blog.

This is the first May in all my 22 years that does not demarcate a major change in scenery and activity for me. That is to say, I will keep working, I will stay in the same apartment, etc., etc., just in shorter skirts and fewer jackets.
There are no internships nor summer vacation for adults. I won’t be graduating or going to camp or home for an extended stay.
It is curious to feel static and still sense summer swelling.

Banana Snack Cake with Nutella Frosting | La Pêche Fraîche

Anyways. Abrupt change to cake because there’s nothing that really connects it to ~musings of May~.
This cake. I mean, dang. Couldn’t you just faceplant into those swoops and swirls of Nutella buttercream (because I could)?

It’s a banana snack cake, super moist with the addition of sour cream. The edges are slightly crisp from the high fat content, and the center is comfortingly squidgey and dense.
A great pile of Nutella buttercream, fluffy and heavily salted to cut the sweetness, is spread on top, without overmuch worry about it being perfectly smooth.
A pinch (or two) of sprinkles, and you have a happy snacking cake, easy to make, transport, and eat.

This is a good one to keep in your back pocket, folks.
Banana and Nutella are both total crowd pleasers, and for good reason.
(And now I am thinking about banana and Nutella crepes…)

Banana Snack Cake with Nutella Frosting | La Pêche Fraîche

Nutella, previously:
The Ultimate Chocolate Cake
Raspberry White Chocolate and Nutella Éclairs
Assorted Cupcakes I and
Assorted Cupcakes II
Mocha Cake with Nutella Italian Meringue Buttercream
Linzer Cookies

Banana, previously:
Maple Banana Cake
Banana Cake with Almond Dacquoise, Coffee Pastry Cream, and Chocolate Meringue Buttercream (AKA this girl’s 22nd birthday cake)
Roasted Banana and Salted Chocolate Cupcakes
Classic Banana Cake with Speculoos Glaze
Tropical Coconut Banana Cake
Vegan Banana Muffins

Banana Snack Cake with Nutella Frosting | La Pêche Fraîche

Banana Snack Cake with Nutella Frosting
cake portion adapted from Food52/ButterYum
makes 1 8″x8″ or 9″x9″ cake

ingredients:
for the cake:
130 grams (2/3 cup) granulated sugar
1/2 teaspoon salt
120 grams (1/2 cup) sour cream
1 egg
30 grams (2 tablespoons) unsalted butter, softened
3/4 cup (about 3 small or 2 large) overripe bananas, mashed
1/2 teaspoon baking soda
120 grams (1 cup) flour

for the frosting:
113 grams (8 tablespoons, 1/2 cup) butter, softened
75 grams (1/2 cup) Nutella
30 grams (1/4 cup) cocoa powder
1/2 teaspoon salt
350 grams (2.5 cups) powdered sugar, as needed
30-60 grams (2-4 tablespoons) half-and-half or milk, as needed
sprinkles, if desired

directions:

Make the cake: preheat oven to 350 degrees F.
Grease and flour an 8″x8″ or 9×9″ pan liberally.
Cream butter, sugar, salt, and egg together until light and fluffy, about 4 minutes.
Stir in the sour cream and mashed bananas until about halfway incorporated.
Add the flour and baking soda and stir well to combine, scraping the sides of the bowl.
Spread batter into prepared pan and bake for 25-30 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
To make the frosting: whip butter on high speed for 3 minutes, or until very fluffy and light.
Add in Nutella and salt and whip for another 2 minutes.
Add in the powdered sugar 1/4 cup at a time, stirring slowly and increasing speed after each addition.
Add in the milk or half-and-half 1 tablespoon at a time; whip frosting between additions until the spreadability and consistency of the frosting are to your liking (this can vary enormously depending on the humidity and heat of your kitchen).
Spread frosting thickly over cooled cake, and top with sprinkles as desired.
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Deconstruct

Maple Banana Cake | La Pêche Fraîche

I will teach my daughter
not to wear her skin like
a drunken apology.
I will tell her
‘Make a home out of your body,
live in yourself,
do not let people turn you into a regret,
do not justify yourself.
If you are a disaster,
it is not forever.
If you are a disaster, you are
the most beautiful one I’ve ever seen.
Do not deconstruct from the inside out,
you belong here,
you belong here,
not because you are lovely,
but because you are more than that.’

—Azra T., Your hands are threads, your body is a canvas

Maple Banana Cake | La Pêche Fraîche

March! Le Mars! Spring! Semi-warmer weather! Sunrises before 7am!
March is always fun for me as a food blogger: with pi day and St. Patty’s day and spring fruits starting to roll in, there’s lots of fodder for creativity.

It’s Lent right now and I’ve been trying to come up with a treat to send to my best friend, who gave up wheat and chocolate, which is also a good prompt for creativity: dreaming up ways to feed a friend with dietary restrictions.
I welcome it, because it’s a challenge that pushes me outside of my comfort zone, and also because I think everyone deserves to be able to eat delicious food.

I have given up purchased drinks: no boba, no tea, etc., even though I no longer consider myself a Catholic.
(Or maybe I’m just a bad Catholic. Honestly, the apple doesn’t fall far from the tree: when asked what he would be giving up for Lent, my dad said “Lent.”)
I was mostly interested in how it would affect my spending habits; I have discovered that I didn’t make as many purchases at Starbucks and the like as I perhaps thought, so maybe I should have challenged myself more.
Still, it’s a good way to inform my budgeting, which I have been attempting to adhere to strictly since moving to the city that never-sleeps-but-still-pays-ridiculous-sums-for-the-apartment-that-barely-fits-its-never-used-bed. It’s all too easy to watch your money fly into the gaping maw of the expensive abyss that is New York City.
Please do not ask me how much I have spent on Ubers/Lyfts/expensive-ass groceries from WF because it’s the only grocery store near me. Le sigh. I miss u everyday, Wegman’s.

Maple Banana Cake | La Pêche Fraîche

This concept of giving things up for a period of time has been increasingly in vogue in the food world: Whole30s abound, juice cleanses proliferate, and soup/broth cleanses have appeared, as well.

As someone who has been plant-based for essentially half of my life, I’m no stranger to needing accommodations.
I have done a juice/smoothie “fast” once before, and my lovely mumma once signed me up for a soup subscription so that I would have nutritious food to eat when I was too busy with school to cook (AKA always). Neither felt like a lifestyle choice, though.

I wonder how sustainable any of it is: how much of “giving something up” is good for the long-term?
I personally think that by framing it as giving something up, one is more likely to feel frustrated by it.
My friend, N, (who did a juice fast recently) and I were talking about this last week. I forget who coined the exact phrase, but we called what she was doing a juice feast. A simple addition, but it sounds heaps less ascetic and much more healthy. She ended up really enjoying her juice feast!
I never feel or felt restricted when I gave up meat and fish, nor when I gave up milk. Increasingly, I have been eliminating dairy and eggs and leather, as well. I mostly only use dairy and eggs when I bake. Instead of feeling limited, I have found that I have gained a sense of purpose and satisfaction in my diet and lifestyle. I don’t mean to sound preachy, of course.
But when you think of what you gain, it’s a lot easier to make a lifestyle choice. You’d be surprised!
If you’re curious, you could try doing Meatless March! Or Meatless Mondays!

Maple Banana Cake | La Pêche Fraîche

More and more, I’ve seen people who give up bananas (not for health reasons/allergies, but because of the sugar).
At the gym the other morning, I heard a très millenial conversation, in which one participant declared that he was only allowed one serving of domestic fruit a day, hence only having 4 strawberries in his smoothie. His friend immediately asked, what about international fruit? He said, sagely, those are too high in sugar, so I don’t eat any: I haven’t had a banana in 7 months.
I had to hold in my laughter. It just seemed like the silliest distinction. I’m all for healthier eating and limiting sugar, because Lord knows we get enough of it, but to use political borders to define your allowed fruits?!

I for one, am never permanently giving up bananas. Ever.
Banana cake is one of the best desserts ever, in my opinion, and you would be hard-pressed to find flavors that don’t go brilliantly with it!

This naked cake has a base of moist buttermilk banana cake, adapted from the dependable Milk Bar cookbook. Honestly, I think you could even add another half a banana in to punch up the flavor, although it is lovely and soft as is. (Too many bananas, and I fear you begin to slide into banana bread territory.)
The frosting is maple Italian meringue buttercream, and it’s all I want to eat for the rest of my life. I want every waffle or pancake I ever lay eyes on to be served with this, in lieu of butter and maple syrup. It is a fluffy cloud of heaven.
A smattering of pecans finishes the cake in a fittingly rustic manner.

Anyways, my friends, love yourselves. Eat a slice of banana cake once in a while. Everything in moderation.
And stop vilifying perfectly good fruits, damn it!


Maple Banana Cake | La Pêche Fraîche

Banana cakes, previously:
My 22nd birthday cake, an over the top affair with banana cake, almond dacquoise, coffee pastry cream, and chocolate Italian meringue buttercream
Roasted banana and salted chocolate cupcakes
Classic banana cake with speculoos glaze

Maple Banana Cake | La Pêche Fraîche

Maple Banana Cake
makes 1 3×6-inch layer cake
cake portion adapted from Momofuku Milk Bar

ingredients:
for the banana cake:
85 grams (6 tablespoons) butter
200 grams (1 cup) granulated sugar
1 egg
110 grams (1/2 cup) buttermilk
25 grams (2 tablespoons) oil
225 grams ripe (brown) bananas, roughly two
225 grams (1 1/3 cups) AP flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

for the maple Italian meringue buttercream:
2 egg whites
40 grams (2 tablespoons) maple syrup
15 grams (1 tablespoon) water
100 grams (1/2 cup) granulated sugar
1/2 teaspoon salt
225 grams (16 tablespoons, 1 cup) butter

to assemble:
chopped pecans

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 3 6-inch pans.
Beat butter and sugar for 5 full minutes: mixture should be very light and fluffy and not gritty.
Add egg and beat for another 3 full minutes.
Scrape the bowl and add in the buttermilk and oil and stir until just starting to combine.
Mash the bananas very well and add to the mixture, again stirring a few times.
Add the flour on top of the batter, with baking powder, baking soda, and salt on top of the flour.
Stirring slowly at first, then increasing speed, mix batter until fully combined.
Scrape the sides of the bowl and mix again for 20 seconds to ensure homogeneity.
Portion the batter evenly into the three prepared pans.
Bake for 18-20 minutes, until a tester comes out with just a few moist crumbs and the tops spring back when pressed.
Allow to cool completely.
Meanwhile, make the maple Italian meringue buttercream: place egg whites in the bowl of a stand mixer fitted with a whisk attachment.
Place maple syrup, water, sugar, and salt in a small pot over medium heat.
Begin whisking the egg whites.
Keep an eye on the syrup and egg whites; when the syrup reaches 240 degrees F, the egg whites should be at soft to barely-stiff peaks.
Pour the syrup into the egg whites while whipping on high speed (careful to pour down the side of the bowl to avoid hitting the whisk).
Whip on high speed until the meringue has cooled to room temperature and is glossy and shiny, about 6 minutes.
Add the butter 1 tablespoon at a time while whipping on high speed.
Whip until the buttercream is fluffy and smooth, about 5 more minutes.
Fit a piping bag with a jumbo French star tip and fill with the buttercream.
Pipe a little frosting on the base of a cake stand, then place the first layer on top.
Pipe a layer of buttercream onto the layer, then top with a second and repeat with the third.
Pipe concentric circles on the third layer, then top with chopped pecans.

Ce Qui Compte

Chocolate Orange Linzer Cookies | La Pêche Fraîche

“When I’m worried
and cannot sleep
I count my blessings
instead of sheep.”

Bing Crosby

Chocolate Orange Linzer Cookies | La Pêche Fraîche

We had our first snow here in New York City this past Saturday.

I was out traipsing around with my girlfriends, dressed as a reindeer, painted-on nose and all.
Yes, I tried valiantly to rally for Santacon, a (somewhat perverse) day before Christmas when millennials around Manhattan put on Santa costumes and drink during the few December daylight hours. It’s only a little embarrassing when everyone else is doing it, but it is hugely disruptive and not quite family-friendly.
Let’s just say it didn’t exactly suit my vibe. But at least I tried! I ended the day tucked into bed in my pajamas with pumpkin sushi, tipsily facetiming my best friend. I guess I can chalk that up to a win.

(By the way: pumpkin tempura sushi is SO much better than sweet potato tempura sushi. Don’t @ me.)

P.S. If you have a few moments, please consider voting for my cookies in the Bob’s Red Mill x FeedFeed contest going on here!

Chocolate Orange Linzer Cookies | La Pêche Fraîche

Today, I’m sharing the first of multiple Christmas/holiday posts.
These chocolate orange linzer cookies are the perfect addition to your cookie boxes!

To make these, fluted rounds of dark chocolate almond dough, fragrant and buttery, are dusted with powdered sugar and sandwiched together with tart, slightly bitter orange marmalade. It’s one of my absolute favorite flavor combinations, with a perfect balance of complex flavors (and none too sweet).
If you’re at all a fan of orangettes, which are candied orange peel dipped in dark chocolate, you will love these cookies! They are a fun take on traditional Linzer cookies.

This recipe makes 16 cookies; I tend to scale recipes to fit the number of cookie boxes I intend on preparing; I would likely double this recipe and save any leftovers for my family.
Top tip for gifting sweets: make like Sesame Street and count!
Count while choosing your recipes; count while buying your boxes; count while cutting/portioning your dough; count when they come out of the oven and count when they are decorated.
It really helps, especially when you’re making many types of cookies.

Chocolate Orange Linzer Cookies | La Pêche Fraîche

Tried and true recipes from Christmases past:

Cakes:
My pride and joy, the most elaborate cake on the blog: la souche de Noël.
Golden and gleaming, an almond and orange spice cake.
A classic: red velvet with a winter woodland theme.
The fluffiest of cakes, a chocolate and peppermint cake with marshmallow frosting.
Oldie but a goodie: chocolate buttermilk cupcakes with peppermint buttercream.

Cookies:
Super intricate and crunchy maple and black pepper gingersnaps.
Luster-dust highlighted sugar cookie Christmas trees.
Festive eggnog sugar cookies, decorated with royal icing and sprinkles.
Twists on the classic: honey spice and dark chocolate sugar cookies, perfect for cutting into shapes.
Pepparkakor with lemon royal icing, decorated with mehndi-inspired swirls.
Chocolate peppermint macarons… Finnicky little buggers.
Classic Linzer cookies with different fillings.
Maple, nutmeg, and rye sugar cookies, dressed all in winter white.
Chocolate, sour cherry, and coconut cookies; grapefruit butter cookies; and dark chocolate pecan snowcaps, all crammed into one post.
Cinnamon toast crunch marshmallow treats, chocolate peppermint shortbread, Russian teacakes, 5-spice snickerdoodles, another post bursting with recipes.
Whimsical peppermint marshmallow ropes; not cookies per se, but great for gifting.

Chocolate Orange Linzer Cookies | La Pêche Fraîche
Chocolate Orange Linzer Cookies
makes 16 cookies

ingredients:
for the chocolate cookies:
170 grams (3/4 cup, 1 ½ sticks) unsalted butter, softened
¼ teaspoon (or to taste) kosher salt
100 grams (1/2 cup) granulated sugar
1 egg
80 grams (3/4 cup) almond flour or almond meal
90 grams (3/4 cup) all-purpose flour
30 grams (1/4 cup) cocoa powder
to assemble:
orange marmalade
powdered sugar

directions:
Make the cookies: beat butter on high speed with the kosher salt and granulated sugar for a full 5 minutes.
Scrape the sides of the bowl and add in the egg; beat for another full 4 minutes.
Scrape the sides of the bowl and add in the almond flour, flour, and cocoa powder.
Gently stir the dough together until homogeneous.
Gather into a ball and wrap with plastic wrap.
Refrigerate for at least 15 minutes and up to one night.
If the dough is fully chilled, allow it to warm up until pliable.
Roll out to ¼ inch thickness on a well-floured surface.
Cut out 32 circles; cut smaller circles in the center of 16 of the cookies.
You can gather the scraps and re-roll as necessary.
Place onto parchment lined baking sheets and freeze until solid, at least 45 minutes.
Preheat oven to 325 degrees F.
Bake cookies (straight from the freezer) for 10 minutes, or until fragrant and the edges are crisping up.
Allow to cool completely.
Place the cookies with holes aside and dust them with powdered sugar.
Place a half-teaspoon of marmalade onto the bottom halves and then sandwich together.

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Golden

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

I stand amid the roar
Of a surf-tormented shore
And I hold within my hand
Grains of the golden sand —
How few! yet how they creep
Through my fingers to the deep,
While I weep — while I weep!
O God! Can I not grasp
Them with a tighter clasp?
O God! can I not save
One from the pitiless wave?
Is all that we see or seem
But a dream within a dream?

—Edgar Allan Poe, A Dream Within a Dream

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

Just a few more days until Thanksgiving!
I can’t believe how quickly November has flown by. I guess this means I should get my shit together and start thinking about the holidays now, but inevitably, I won’t.
Actually, since I’ll be near a Target when I go home (oh baby), maybe I will pick up a few cute decorations to get me ~in the mood.~ We shall see.

I am so excited to be going home. This will be my first vacation time from work since starting in June, and my first time back home for more than two days in over two years. My first Thanksgiving back home without my puppy, Ginger. That will be weird. Who is going to bother me for all of the turkey juices and table scraps?! (And don’t anyone dare suggest the cats. They may be hungry, but even their appetites combined could never match a chocolate lab’s.)

My life has changed rapidly in the last year (just one year ago we were attempting to prep for Thanksgiving in a teeny city kitchen), which I believe is a symptom of being 22 years old, freshly graduated, in a new city. Certainly I am not unique in this.
But even when I was a student and had midterms to worry about and had to bring my homework or lug my MCAT books back home with me for the holiday, or when I was only going “home” to a temporary home, Thanksgiving was a time of grounding. I know many people face holiday-preparation panic, with which I sympathize. For me, however, the crazy antics that go on in the kitchen, requiring careful planning, are a delight.
Stressful, yes, but everything in life that I love is stressful for me. This is a symptom of having a brain and personality like mine.

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

 Here are some tried-and-true La Pêche Fraîche recipes that are definitely Thanksgiving appropriate:

This pound cake is a perfect base recipe; I’ll be making this in a caramel apple version this year.

Can’t not mention this show-stopping checkerboard pumpkin cheesecake; it’s no-bake, so an option to take pressure off of the oven.

This pumpkin meringue tart with cinnamon toast crunch crust. Oh YES, it’s good.

These brown butter and molasses mini cupcakes. They can be your dessert appetizers. Can we make that a thing?

These sticky sweet pumpkin and condensed milk cakes, which would be fantastic as a sheet cake to serve a crowd.

This apple, pear, butterscotch, and cheddar pie could not be more autumnal and really elevates the apple pie game, y’all.

This double pumpkin (with pumpkin butter and pumpkin purée!) bread is a crowd-pleaser, and can be made dairy-free very easily.

This pumpkin spice, brown butter, chocolate pecan pie is a stunner; what Thanksgiving is complete sans pecan pie?!

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

Savory things I’m pocketing for Thanksgiving:

This golden fennel and kale chop from Sprouted Kitchen looks a lot like my go-to kale salad recipe; Sara adds fennel where I add raisins, and I love her twist on it! I might have to throw some into my salad this Thanksgiving.

I make an aioli every year to go alongside roasted vegetables; it’s the perfect easy sauce to throw together ahead of time. This year, I’ll be adding curry powder and maybe a touch of tahini.

This is the recipe I’m going to try for our cornbread stuffing this year; it looks solid and I love that it’s simple and vegan to boot!

Pie-inspo, because, duh:

Marbled chocolate cheesecake pumpkin pie from Adrianna: a mouthful, literally and figuratively. Just gorgeous (those swirls!) and I am personally a huge fan of chocolate + pumpkin.

Brownie. Pie. That is all. (Praise be to Joy and Erin for making me aware of this phenomenon.)

Erin made a chocolate cream pie with whipped peanut butter cream, and I think it would make a welcome break from pumpkin, apple, and cinnamon-spiced things at TGives!

Every post Linda creates is pure magic, and this vegan chocolate meringue pie is no exception. So dreamy, I can get lost in her photography!

Erin says, “[a] pithivier is a crispy, flaky alternative to pie.” That is when I stopped reading and started drooling. Her cranberry version looks dope.

Cakes to inspire you this holiday:

Michelle recently celebrated her sixth blog birthday (yay!) and made an autumnal hummingbird cake; it would make a great non-pie addition to the holiday table!

Zoe’s poached pear and ginger chocolate cake is something my mama would love; the flavor combination is elegant and classic and never goes out of style.

Tejal Rao wrote a lovely piece about three very different cakes for the holidays; I’m sure the recipes are bang-on (considering the sources!) and I enjoyed reading this one.

Sweet things that aren’t pie and cake to take notes on:

Jen makes macarons the same way I do (sucre cuit, or Italian meringue) and put together an awesome tutorial. If you’ve been scared to try them, this recipe may just be the ticket!

Alana’s baked apple cider donuts with maple glaze and cinnamon crumbles sound like the best iteration of apple cider donuts other than the original (piping fresh at the orchard). I love the combination of textures!

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

The recipe I’m sharing today is one that will have a proud place on my family’s Thanksgiving table, and I guarantee you that people will be shocked when they find out it is vegan, raw, gluten-free, and refined sugar-free.
My taste testers, both of whom had just arrived back from separate spinning classes (freaks) ate these with gusto, unbelieving that in spite of the creamy, indulgent taste, these were a virtuous and appropriate choice for a post-workout snack.

These are raw, vegan pumpkin-spice “cheesecakes” and they will convert even the most annoying of carnivores (ya, I said it, you people can be annoying too).
They are creamy and delicately spiced, with a date and almond cocoa crust and a cashew and coconut filling sweetened with maple syrup and given heft and color from earthy pumpkin purée.
They are a breeze to whip together, as long as you have soaked your cashews (overnight, covered in cold water; nothing fancy necessary).
They come together in a little under 15 minutes (no, I’m serious) and just require the freezer, so making these will free up some in-demand oven time!
Here, I’ve used this silicon mold, and it works perfectly.
I’ve been really into making raw cheezcakes lately in all forms, and you can make this in a springform pan as well. If you double this recipe, it will make a very tall 6-inch cake, or a regular 8-inch one.
Be sure to thaw the cake for a few hours in the fridge before serving, so it’s not rock solid.

I hope you all have a most wonderful and delicious Thanksgiving!

Raw Vegan Pumpkin Cheesecake | La Pêche Fraîche

Raw Vegan Pumpkin Cheesecakes 

makes 6 small cheesecakes or 1 8-inch round

ingredients:
for the crust:
140 grams (1 cup) whole almonds
8-10 dates, depending on how juicy they are
2 tablespoons cacao or cocoa powder
pinch sea salt

for the filling:
250 grams (15 ounces) raw, unsalted cashews (soaked*)
50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil
150 grams (5.4 ounce can) coconut cream
78 grams (2 tablespoons) maple syrup
60 grams (1/4 cup) pumpkin puree
juice of 1 lemon
pinch sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

directions:
*Soak cashews overnight in cold water.
First, make the crust: place almonds, dates, cacao/cocoa powder, and salt in a food processor or blender.
Pulse until a rough meal forms, then press into tins and refrigerate.
Any leftover crust can be shaped into decorations for the tops of the cakes.
Place cashews into a clean blender with the other ingredients for the filling except the pumpkin and spices.
Blend for 5-8 minutes, depending on the power of your blender; filling should be very smooth.
Portion out 1/3 of the filling and pour over prepared crust; place into freezer until hardened.
Add the pumpkin and spices to the remaining filling and blend to combine.
Once the plain base is set (about 30 minutes to an hour), pour the pumpkin filling over top and freeze again until set.
To serve, allow to thaw for 3-4 hours in the fridge; dust with cocoa powder and top with leftover crust decorations.

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L’Impératrice

“Men’s strengths go hand in hand with their weaknesses.
That is why there is no such thing as an invincible warrior, and why heroes die.”

― Shan Sa, Empress

November is here!

It’s cold, blustery, and the leaves and time have changed. Fall is set in deep.
That means Thanksgiving draws nigh. My favorite time to be busy cooking. I have prepared my menu and absolutely cannot wait to go home and be in a real kitchen with a real, fancy Wolf oven and a fridge that can actually maintain temperature. (Side eye @ my New York fridge. Sigh.)

Time has been flying with things being busy at work, and I haven’t gotten around to posting as much as I’ve wanted to. But! I have a few really great recipes I want to share before Thanksgiving, and I’ll also be doing a round-up of recipes from LPF and also other blogs in case you need some inspo!

Today, I’m sharing the world’s most perfect sour cream pound cake, studded with fuschia pink empress plums, tart and sweet and jammy, and rich, bitter dark chocolate and served warm with a scoop of creamy vanilla bean ice cream.
This is my new go-to recipe for pound cake. (!!!!)
It produces a cake with a tight, dense crumb that is remarkably moist without being heavy. The sour cream adds complexity and the cake isn’t overly sweet. It lends itself brilliantly to adaptations and different mix-ins.
Although plums + chocolate were nothing short of incredible, I’ll be adapting this same base recipe for Thanksgiving but with a caramel apple flavor. (~heart eyes~)
The possibilities are endless: chocolate, lemon, blood orange, etc. Tuck this recipe away in your back pocket for the next time you need a truly great pound cake!

Plum and Chocolate Sour Cream Pound Cake

adapted from Stella Parks, via Serious Eats
makes 1 loaf cake

ingredients:
250 grams (1 1/4 cups) sugar
142 grams (1/2 cup plus 2 tablespoons, 10 tablespoons) butter, softened
1/4 teaspoon salt
3 eggs
215 grams (7.5 ounces, 1 2/3 cup fluffed and spooned) flour
140 grams (5 ounces, 2/3 cup) sour cream
4 finely chopped prune plums
1/3-1/2 cup dark chocolate chips
1 tablespoon flour

directions:

Preheat oven to 350 degrees F and grease and flour a loaf pan.
Place sugar, butter, and salt into the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed for 4 full minutes, until light and fluffy with no graininess left.
Add in the eggs one at a time, mixing for 30 seconds between each one to ensure they are incorporated fully.
Add in the flour in four portions and the sour cream in three; begin with the flour and alternate mixing the dry and wet.
Scrape the sides of the bowl and mix on low for 30 seconds to ensure homogeneity.
Toss the chopped plums and chocolate chips with a tablespoon of flour, then gently fold into the batter.
Spread batter into prepared pan; bake for 45 minutes to an hour, or until a tester inserted into the center comes out mostly clean and the inside registers 200 degrees F.

 

Mêlé

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

“One of the mixed blessings of being twenty and twenty-one and even twenty-three is the conviction that nothing like this, all evidence to the contrary notwithstanding, has ever happened before.”

Joan Didion

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

New York, New York.
The city that never sleeps: a proud acclamation even while most of its inhabitants are miserably dead tired.
Overgrown concrete jungle, deliciously bloated with opportunity, built of contradictions and false starts and dreams achieved.

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

I live-work-eat-sleep-breathe-watch New York.
As I settle in deeper, scenes swirl around me—little pieces of other people—dull and unremarkable, yet somehow thought-provoking.
There are soft, overripened edges amongst the city’s constitution.
I catch glimpses of them everywhere, curious (or nosy) as I am.

The subway is a microcosm of New York; ridership spans all walks of life. We all know this: we’ve seen the pictures of Meryl Streep, riding the train home after a failed audition (Meryl! Streep!); we have seen the dancers for whom riding the train is the audition.
A crowded subway full of diverse people is a great equalizer.
None of us can make it go faster and none of us can make it any less unpleasant.
Neither the man in the pressed suit and tie, nor the harried mother and her invariably crying baby, nor the bored looking model, and so on and so forth.
So I bide my time and I observe. Might as well.

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

There is something disappointing and vaguely optimistic about the young, fashionable professional fishing a cigarette out from her bag while drinking a green juice at 9AM.
Something repellent and electrifying about the heady smell of freshly ground coffee, paint thinner, and body odor on the A train late on Sunday night.
Something disturbing and cutesy about the girl with an expensive-looking black and white calfskin bag that exactly coordinates with the pattern of her little pomeranian’s fur.
Something comforting and unsettling, no matter how bold you’re feeling, about accidentally meeting the same stranger’s gaze more than once, or, agonizingly, more than twice, as both your eyes dart around the car, tracing similar paths (ending at a woman and her bike, atop the handlebars of which perches a man’s bulky gym bag and, more precarious still, another woman’s very large Amazon Prime box).

I wonder what contradictions people see and feel when they look at me.
Is that terribly narcissistic or just some permutation of theory of mind?

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

I am aware that there are, in theory, seven universal emotions.
I am convinced that body language and etiquette on an extremely crowded subway in the summer is equally well understood.

We all try desperately not to touch each other, (particularly when one enters with a stroller, or suitcase, or child in tow) carefully shifting bags, shuffling feet, and averting eyes.
Every overheated, uncomfortable body moves in unison as the subway shudders and accelerates or grinds to a halt, waving together like so many ungainly stalks of grass.
We attempt to keep polite social space between us.
When one stumbles, bumping all their neighbors while grasping with sweaty hand for the pole, mumbling apologies and righting themselves, smoothing wrinkles and reinserting headphones, we imperceptibly nod with tightly pressed lips hinting at a familiar camaraderie. We’ve been there. 
Though we are all trying to willfully ignore everyone else, we are embarrassed for the person, just for a moment.
But by the time the doors open and hot, sticky air pours into the car, we have long forgotten and returned to our bubbles lit with a ubiquitous, faint blue glow.
Newcomers load in, and we make room and begin the sweaty shuffle anew without ever even looking up.

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

Alright, now for an important soapbox-y aside.

I titled this post “mêlé”—mixed—for the decoration of this cake, and I started composing it long before nightmares unfolded in Charlottesville and Barcelona and Cambrils and Alcanar.
Let me be clear as day: there is no room for mixed reactions to these events.
There is no excuse for mixed reactions to these attacks. Our president’s inability to condemn hatred and bigotry, his choice of wavering and mixed reactions, is astounding, even at this point when we thought he could sink no lower.
You cannot morally equivocate hate-filled terrorist groups with non-terrorist ones.
Murder and violence, while both reprehensible, are not equivalent.
I will not make space for Nazi-sympathizers or ISIS-sympathizers in my life or on my web page. It is a disappointment every day of my damn life that America put an incompetent white-supremacist-apologist in the White House.
By the way, if you think there is a difference between a White Christian group that wants annihilation of all others and a Muslim group that wants the same—that the former can have good people as its members and the latter cannot—your racism is showing.
(And for the record, I don’t think either has good people: there are no “good” Nazis. There are no good terrorists, period.)

My heart breaks. Over and over, into a million pieces, even as my resolve strengthens.
I am begging the universe to manifest a peaceful world.
In the meantime, be nice to everyone. Condemn hate, loudly, and often.
Count the days to 2018. Count the days to 2020.

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

Miguel-Anxo Murado wrote a mournful piece called “When Terror Came to Barcelona” in the NYT and quoted George Orwell:

“If you can feel that staying human is worth while, even when it can’t have any result whatever, you’ve beaten them.”

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

Here’s a cake best shared with friends, a cake that is good to the earth and kind to all living beings.
Especially kind to the living beings who get a taste…!
No animal products whatsoever, and they’re not missed in the least.

I’ve been baking quite a bit of vegan deliciousness up in my kitchen, because I don’t eat dairy and eggs day-to-day and therefore often don’t have them on hand. AKA I am lazy.
But hey, my laziness is forcing me to be innovative, so it is a good lazy. At least that’s what I’m telling myself.
Uh huh.

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

This vegan coconut cake is wonderfully moreish, with a texture that is dense and rich and studded with lots of shredded coconut.
Coconut oil provides the luxurious mouthfeel, and coconut milk keeps the whole cake extremely moist.
It is soft in the center, with a light, springy crumb. By baking it in a tart pan, I was able to get more slightly crisped edges, which are addictive and a perfect place for the glaze to well up!

The glaze is super simple: just coconut milk with a pinch of salt and powdered sugar, poured over the cake and allowed to drip down the edges. It doesn’t set rock-hard, but rather like a very soft royal icing, with a nice shine.

The showstopper aspect of this cake are the fresh fruits, most of which I got at the Union Square Greenmarket. I love supporting local farmers! And everything is so fresh at farmer’s markets.
Amazing summer fruit is so abundant right now—it would be a shame not to take advantage of it.
Here I used juicy red currants, the sweetest blueberries I have ever tasted, dark red cherries and strawberries, glossy blackberries, and a few fat smyrna figs for good measure.
The whole thing is topped with anise hyssop flowers, which provides a whisper of licorice and herb flavor to the cake.
You could easily sub a little thyme or lemon thyme, or even a tiny bit of rosemary or lemon zest. Anything that provides a contrast to the fruits without taking center stage!

Vegan Summer Fruit and Coconut Cake | La Pêche Fraîche

Vegan Coconut Cake
makes 1 9-inch cake

ingredients:
for the cake:
360 grams (3 cups) AP flour
400 grams (2 cups) sugar
2 teaspoons baking soda
1 1/4 teaspoons salt
480 grams (2 cups) canned coconut milk
200 grams (1 cup) coconut oil, liquid
30 grams (2 tablespoons) vinegar
1 generous cup shredded coconut (sweetened or unsweetened)

for the glaze:
22 mL (1.5 tablespoons) coconut milk
pinch salt
115 grams (1 cup) confectioner’s sugar

to assemble:
fresh fruits
anise hyssop (or other herb of choice)
confectioner’s sugar, for dusting

directions:
Preheat oven to 350 degrees F and grease and flour a 9-inch tart pan or cake pan.
Whisk flour, sugar, baking soda, and salt together, and make a well in the center.
Stir in coconut milk, coconut oil, and vinegar until the batter is smooth.
Fold the shredded coconut into the batter and pour into prepared pan.
Bake until a tester comes out with just a few moist crumbs, or about 20-25 minutes.
Allow to cool completely.
When cooled, make the glaze: whisk coconut milk, salt, and confectioner’s sugar together and pour over the cake.
Allow to set for 5 minutes before piling on the fruits and sprinkling on the herbs.
Serve with a glass of non-dairy milk!

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Blooming

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

“You aren’t a flower, you’re every blossom in the wood blooming at once.
You are a tidal wave. You’re a stampede.
You are overwhelming.”

― Leigh Bardugo, Crooked Kingdom

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

Words are not my strong suit right now.
I have been absent—there have been reasons, and there have been reasons.
Good and bad, both escape me before I can write them down here.

I want to keep this space a little bit sacred, for my own sanity.
It will all come out, eventually, although I am avoiding bottling up the months of June and July too tightly inside myself.
Again: for my sanity.
I have chosen to journal them in another place, rather than here, so don’t worry: I’m letting my mind run loose a little.
So, so. I am back!

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

And. Do you know what else is back?
Game of Thrones.
You can catch me lurking in the ASOIAF reddit, or watching endless Youtube analyses, furiously texting theories with my BFF Sam or my brother, winding down endless Wiki pages—just generally with my head in the Westerosi clouds.

A girl is very happy.

Note that this cake baked into smaller tins would be a marvelous recreation of Sansa’s favorite lemon tea cakes, without a doubt. If you need something to bring to your next watch party and you want to impress, this is just the treat.

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

Speaking of watching, you should read this article about Buzzfeed’s Tasty if you are at all interested in the future of the online food community and/or have ever watched one of their ubiquitous videos (I can say beyond a shadow of a doubt that you have probably seen at least one). It is a fascinating look inside the company.
I can personally while away full hours just scrolling through their videos…

As far as other news and articles go, read them as you see fit. I could link to a million more NYTimes articles that I have pored over or rolled my eyes while reading in recent days.
Empower and equip yourself with knowledge, if I may so kindly suggest. Never let anything that you would not have considered normal a few years ago pass by undetected amidst the chaos of our world.

I personally read the news constantly.
In truth, the news is literally the only thing of which I have become an increased consumer lately.
In all other aspects of my life, I am trying to focus on what is, rather than what if.
That is to say, not many shiny new purchases to show off. Just more knowledge in my noggin’.

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

Oh! Also speaking of watching, I have finished the Handmaid’s Tale.
I felt satisfied having completed it.
I don’t really know how much I want another season—I know some people are chomping at the bit for one, but although I did enjoy the show fully and sincerely, I feel lukewarm about seeing the series continue.

I met a colleague of mine whose name is Hannah (and as some of you may know, my middle name is Hannah) and she was joking that we pretty much have all the biblical names in the office.
I said that we just needed Rachel’s handmaid, and neither of us could remember her name despite having both watched the damn show.
The day I finally remembered to look it up—Bilhah—and tell her, the show was nominated for an Emmy.
What a funny coincidence.
The Emmy nom leads me to believe there will be more seasons; our society does tend to milk until dry, it seems.

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

In food-related news, I have been sticking almost exclusively to a dairy-free + largely egg-free diet (except for Halo Top, cause oh my GOD that stuff is good and I am irrevocably hooked) since I discovered that dairy might not sit well with my skin. I cut it out last summer, but it has become much easier and practical now that I am a Real Adult and cooking 98% of my meals.
I do miss cheese, like, a lot. I’ll be honest.

I’ve been meal prepping my breakfasts, lunches, and snacks for the work week, and it feels great.
The shopping on Sundays is not the most fun, but getting it all out of the way and not worrying about planning or lugging groceries daily through New York makes it worth it.
I eat the same things happily every day. I am the most staid creature of habit.
As long as I get my favorite foods in (cruciferous vegetables, preferably kale, usually twice a day and strawberries, often frozen and slightly thawed so that they’re like sorbet), I am content.
Since I added seafood into my (as I mentioned above) essentially vegan diet, I’ve found protein to be a lot easier to come by. I still stick to my vegan staples of seitan and tofu, though. I love bouncy, chewy foods, so those come more naturally to me than they may to others.
By the way, did you know that some people consider mussels and oysters to be vegan? We all have to make our own choices, of course, and I am less concerned with perfect labels than I once was. But it is an interesting ethical question to ponder.

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

This cake is a luxurious experiment in dairy- and gluten-free baking.
My last post was also dairy-free: these little strawberry orange shortcakes.
Although neither is vegan (both contain eggs), don’t worry, because I have a vegan cake coming very soon. Watch this space!

Today’s cake is a citrus and almond affair, dense and plush and delightfully tangy.
It is lightly spritzed with lemon syrup, moistening it and bringing it one step closer to a melt-in-your-mouth pudding. The top is finished with powdered sugar, chopped pistachios, sweet juicy blackberries, and candied lemons.

This cake is bursting with flavor and texture, and is made with the most simple ingredients—you can garnish it a lot more minimally if you desire. Overall, it is much greater than the sum of its parts.
It is light without being wishy-washy, and it is a great choice if you need to serve people with varying food allergies. The only fat in the recipe comes from the almonds and egg yolks—no oil!
And no one will miss the dairy or gluten… My taste testers didn’t even blink or pause between inhaling bites when I told them.

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

I think this would be fabulous with orange zest, topped with a little dark chocolate ganache and whipped (coconut) cream; or served warm with raspberry sorbet or pistachio ice cream.
Add some fresh rosemary to the batter and serve it with vanilla crème anglaise and a drizzle of good olive oil and a pinch of flaky sea salt, if you want to get really fancy.

That does sound good… I rather wish I was in a lovely garden enjoying a slice right now. Hmm.

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

“I’ve known a great number of clever men. I’ve outlived them all.
You know how?
I ignored them.

—Lady Olenna Tyrell, S7 E2

Dairy- and Gluten-Free Citrus Almond Cake | La Pêche Fraîche

Dairy- and Gluten-Free Citrus Almond Cake
makes 1 8-inch cake
ingredients:
for the citrus almond cake:
4 eggs
zest of 2 limes
zest of 2 lemons
100 grams (1/2 cup) granulated sugar, divided in two
150 grams (1 1/2 cups) almond flour
1 teaspoon baking powder
juice of 1/2 lemon
1/2 teaspoon kosher salt

for the candied lemons:
1 lemon
200 grams (1 cup) sugar
240 grams (1 cup) water

to assemble:
2 tablespoons lemon syrup, reserved
powdered sugar, as desired
blackberries
chopped pistachios
edible flowers, as desired

directions:
Make the cake: preheat oven to 350 degrees F.
Grease and flour (with GF flour) an 8-inch pan.
Separate the eggs; whisk the yolks with half the sugar and the citrus zests until lightened in color.
Add the other portion of sugar to the egg whites and whisk until soft peaks form.
Add the almond flour, baking powder, lemon juice, and salt to the yolk mixture and stir until homogeneous.
Gently fold in the egg whites, then pour the batter into the prepared pan.
Bake for 25-30 minutes, until a tester comes out clean and the center springs back.
Allow the cake to cool completely.
Meanwhile, make the candied lemons: slice the lemon into very thin slices.
Bring a pot of water to a boil, then blanch the lemon slices.
Empty the pot of water; add the sugar and cup of water and stir over low heat just until the sugar is dissolved.
Add the blanched lemon slices and allow to simmer until the rind is translucent, about 45 minutes.
Reserve 2 tablespoons of the syrup.
Lay onto parchment paper and allow to cool.
To assemble, brush the cake with the reserved syrup.
Roll the blackberries in a little bit of powdered sugar, and dust the cake with powdered sugar.
Decorate the cake with chopped pistachios, candied lemons, blackberries, and edible flowers, if desired.
Serve at room temperature with tea.

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Laplace

Dairy Free Strawberry Orange Shortcakes | La Pêche Fraîche

If an intelligence, at a given instant, knew all the forces that animate nature and the position of each constituent being;
if, moreover, this intelligence were sufficiently great to submit these data to analysis, it could embrace in the same formula the movements of the greatest bodies of the universe and those of the smallest atoms:
to this intelligence nothing would be uncertain, and the future, as the past, would be present to its eyes.

—Pierre-Simon Laplace

Dairy Free Strawberry Orange Shortcakes | La Pêche Fraîche

I took a class this past quarter called History of Statistics.
It was taught by a professor who knew my grandfather well. Additionally, in an amazing twist of small-world fate, his father taught MY father in a class called History of Economics, when my dad was getting his PhD at UChicago. It was an excellent class to cap off my stat minor, and I recommend it to anyone who can get in off the competitive waitlist.

At the beginning of the quarter, we had a question on a homework that stumped (I think) everyone in the class. The question that was posed was: what was the dessert that Pierre-Simon Laplace invented?
Don’t even try to google it, guys. Been there, done that. It is thoroughly un-googleable.

The answer: in 1826 there was a landmark two volume book about gastronomy published by Brillat-Savarin (as in the Savarin cake). In it, a dessert was attributed to Laplace.
Strawberries sprinkled with orange juice.
Literally, that’s the whole of it.

Dairy Free Strawberry Orange Shortcakes | La Pêche Fraîche

Anyways, the other day I found myself with a bunch of spring strawberries and some aging oranges that needed to be used or eaten. I thought back to Laplace’s dessert, and how I could modify it and make it… more, um, interesting.

These dairy free strawberry shortcakes are what I came up with, because I’ve been eating dairy free a lot lately and want to challenge myself to bake dairy free as well.
The cake itself is a dairy free pound cake, made with vegan butter, cashew yogurt (I like Forager), and a hint of orange zest; it is moist and dense and bakes up perfectly golden.
I brushed the cut cakes with an orange simple syrup to infuse them with stronger flavor.
The strawberries are treated as Laplace would have demanded: sprinkled with the juice of an orange (and a little hit of sugar), but then I roasted them in the oven to bring out a toasty, caramelized flavor that is absolutely divine.
The cakes are layered with the roasted strawberries, topped with lightly sweetened coconut cream, confectioner’s sugar, and more orange zest.

Overall, they’re not too sweet and preserve a true strawberry and orange flavor; they store very well as the syrup helps retain their moisture. The serving size is just right for one person, although I know for a fact that some of my testers ate two…
They would be perfect for any summer event, from a BBQ to a tea party.

Note that you can substitute dairy items and still have very happy results: butter for the vegan butter, sour cream or full-fat yogurt for the cashew yogurt, and whipped cream or ice cream for the coconut cream.

Dairy Free Strawberry Orange Shortcakes | La Pêche Fraîche

Happy summer, friends! Here’s to strawberry season.

Dairy Free Strawberry Orange Shortcakes | La Pêche Fraîche

Dairy Free Strawberry Orange Shortcakes
makes 6 large, 12 small shortcakes

ingredients:
for the cakes:
113 grams (1 stick, 8 tablespoons) vegan/dairy free butter, softened (can substitute regular butter)
250 grams (1 1/4 cup) sugar
1/4 teaspoon salt
3 eggs
120 grams (1/2 cup) cashew yogurt (can substitute sour cream or yogurt)
180 grams (1 1/2 cups) AP flour
1/8 teaspoon baking soda
zest of 1/2 an orange

for the strawberries:
15-20 large strawberries, sliced thinly (about 2-3 cups)
juice of 1 large orange
1 tablespoon sugar (optional)

to assemble:
45 grams (3 tablespoons) water
15 grams (1 tablespoon) orange juice
50 grams (4 tablespoons) sugar
zest of 1/2 an orange
coconut cream (see here for a tutorial) (can substitute whipped cream or ice cream)
zest of 1/2 an orange
confectioner’s sugar

directions:
Make the cakes: preheat oven to 350 degrees F and grease and flour 6 extra-large muffin tins, or 12 regular sized muffin tins.
Whip vegan butter on high speed for 3 full minutes, until light and fluffy.
Add in the sugar and salt and beat for another full 2 minutes.
Scrape the bowl and add the eggs; beat for another 3-4 minutes until fluffy and not gritty.
Stir in the cashew yogurt.
Add the flour, baking soda, and orange zest.
Scoop the batter into the prepared pans.
Bake for 18-22 minutes, or until a tester comes out clean (small cakes will likely need shorter baking, check them around 15 minutes).
Allow to cool completely before cutting in half.
To make the strawberries, lay the slices on a parchment lined baking sheet and sprinkle with the orange juice and sugar.
Bake at 350 degrees F for 15-20 minutes, or until softened, juicy, and fragrant.
Allow to cool completely.
Make the orange syrup: stir water, sugar, orange juice, and orange zest together and bring to a boil.
To assemble, brush the cut halves of the cakes with the orange syrup.
Sandwich a few strawberries with the cakes.
Dust with confectioner’s sugar, orange zest, and serve with coconut cream or ice cream on the side.

Cinquième

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

“I’m not telling you to make the world better, because I don’t think that progress is necessarily part of the package.
I’m just telling you to live in it. Not just to endure it, not just to suffer it, not just to pass through it, but to live in it. To look at it. To try to get the picture. To live recklessly. To take chances.
To make your own work and take pride in it. To seize the moment.”

—Joan Didion, UC Riverside commencement address, 1975

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

Happy birthday, La Pêche Fraîche!

This blog is five (count them, five) years old. I don’t quite know how, but it has survived through my last years of high school and all the way through college.
I will take LPF with me out into the real world now, I suppose. Daunting, but comforting, in some ways, to always find a steady refuge in my own creative space.
Blogging has been occasionally sporadic, but always a constant presence in my mind and being.
I don’t know what shape it will take in the future, but I hope it will retain its shape and I will retain my drive, inspiration, and desire.

The blogiversary run-down:
Four years.
Three years.
Two years.
One year (oof).

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

I didn’t predict or envision my fifth blogiversary coming the day before my last final as a student of the University of Chicago; by tomorrow at 10:20am, I will be irreversibly set on the path of becoming an alumnae.

I have to spend all day today studying—but I also want to fit in the new Sherlock episode, because duh!
This quarter went by so quickly; it’s strange to think that I’ve been taking this class for ten weeks. I already had my last class ever. Craziness.

The five years of writing this blog—half a decade!—have also gone by quickly. I started writing this blog when I was 16. I had recently gotten my driver’s license. Now, I’m 21 and about to graduate university and move to NYC.
Lots of milestones have been celebrated on this blog.

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

I want to share some places, people, and things that help me retain my inspiration for baking/photographing/learning/creating.

Nicole Franzen is a photographer I follow on ig; she’s in Míkonos right now and has been in Italy and every time she posts, I am filled with longing and wanderlust.

Courtney’s cookie study. Because I deeply respect this is the kind of dedication to the improvement of the finest thing humanity has arguably ever produced (chocolate chip cookies, duh).

Siddhartha Mukherjee (author of Emperor of All Maladies), wrote a fascinating piece on epigenetics in the New Yorker last year that I only recently discovered. Worth the read if you’re at all scientifically or medically inclined or interested.

“You are not the work you do; you are the person you are.” Toni Morrison doles out wisdom from her father in her most recent piece for the New Yorker (if you’re going to read the above piece, might as well give this one a peek too—it’s short).

This vanilla rhubarb pound cake from the Herriott Grace blog (Nikole Herriott adapted a Tartine recipe) is the single most beautiful rhubarb cake I have ever seen. Seriously.

Deb’s strawberry graham icebox cake has me dreaming of summery treats, and plotting what other types of thin, many layered cakes I can create, because they sound amazing.

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

This is a celebration cake, make no mistake, but it is very simple and not intimidating at all. It is 100% doable in an afternoon, or as a last-minute offering the night before a birthday.

The cake itself is my perfected chocolate cake recipe. It bakes up flat (no leveling needed), moist, and not-too-sweet. It’s not overly fudgy—it has a relatively delicate crumb, and it saves like a dream.
It’s covered in a classic American buttercream tinted the palest pink and given an extra dose of salt to balance the buttery sweetness.
A generous drizzle of white chocolate and a smattering of marshmallows and sprinkles gives it the happiest of vibes.
I topped it off with candles, but a cake topper or some extra piping would also look great!

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

“Enthusiasm is common. Endurance is rare.”

― Angela DuckworthGrit: The Power of Passion and Perseverance

Fifth Blogiversary (and Chocolate Cake) | La Pêche Fraîche

Fifth Blogiversary (Simple Chocolate Cake)

ingredients:
for the cake:
330 grams (1 1/2 cups plus 2 tablespoons) sugar
1 1/4 teaspoons kosher salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 teaspoons cornstarch
180 grams (1 1/2 cups) AP flour
65 grams (1/2 cup plus 1 tablespoon) extra dark cocoa powder
2 tablespoons instant coffee or espresso
120 grams (1/2 cup) boiling water
85 grams (1/4 cup plus 2 tablespoons) vegetable/canola oil
2 eggs
2 tablespoons vanilla extract
160 grams (2/3 cup) buttermilk OR 145 grams (2/3 cup less 1 tablespoon) milk plus 15 grams (1 tablespoon) apple cider vinegar

for the frosting:
225 grams (1 cup, 2 sticks) butter
3/4 teaspoon salt
460 grams (4 cups) powdered sugar
45-90 grams (3-6 tablespoons) cream, as needed
1 drop pink food coloring

to assemble:
lucky charms, if desired
sprinkles
60 grams (2 ounces) white chocolate, chopped
60 grams (1/4 cup) heavy cream
white food coloring, if desired

directions:
Preheat oven to 350 degrees F.
Grease and flour 3 6×2 inch pans.
Place sugar in a large bowl, followed by salt, baking soda, baking powder, and cornstarch; whisk together briefly.
Add the flour on top of the mixture, then the cocoa powder, then the instant espresso on top of that.
Slowly stream the boiling water over the cocoa powder; once it’s all added, whisk vigorously while you add in the oil.
Add in both of the eggs and the vanilla extract, then stream in the buttermilk while whisking.
Scrape the bowl to ensure homogeneity, then portion evenly into the three pans.
Bake for 18-22 minutes, until a tester comes out with a few crumbs and the tops are springy.
Allow to cool completely before frosting.
To make the frosting, beat the softened butter for 3 minutes, until light, fluffy, and doubled in volume.
Add in the salt and sugar and mix on low speed until combined; add cream slowly (spoonful by spoonful, mixing after each one) if the frosting is too thick.
Tint to your desired color; here, I used only the tiniest drop to create an extremely pale pink frosting.
To decorate the cake, place one layer on a cake stand and top with 1/2 cup frosting.
Repeat until all 3 layers are stacked.
Crumb coat the cake and refrigerate for at least 30 minutes.
Top with the remaining frosting and smooth with a large, warmed spatula.
Once smooth, place in the fridge to chill.
Melt the white chocolate and cream very gently in the microwave (about 45 seconds to 1 minute on medium power); pour or pipe over the edges of the chilled cake.
Finish the cake with lucky charms marshmallows (crush a few for powder), sprinkles, and candles, if desired.