Hamdi Saidani Peach and Kiwi Cake is a vibrant, fruity dessert made with ripe peaches and juicy kiwis this delightful cake serves 6 and takes about 1 hour to prepare and bake it’s a refreshing treat perfect for any occasion.
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🧡 Why You’ll Love This Peach And Kiwi Cake Recipe:
- Refreshing Flavor: The combination of peaches and kiwis provides a fresh, fruity taste that’s perfect for warm weather.
- Light and Moist: The cake is light and moist, making it a delightful treat without being too heavy.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to prepare and bake.
- Customizable: You can easily adapt the recipe by adding different fruits or flavors to suit your taste.
❓ What Is Peach And Kiwi Cake Recipe?
Peach and Kiwi Cake is a fruity dessert featuring a soft cake base studded with fresh peaches and kiwis topped with a light whipped cream frosting, it’s a refreshing and delicious treat perfect for any occasion.
🍑 Peach And Kiwi Cake Ingredients 🥝
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 cup finely chopped peaches (peeled and pitted)
- ½ cup diced kiwi
- 1 tsp vanilla extract
- ¼ cup milk
For the Frosting:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
🥮 How To Make Peach And Kiwi Cake
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, beat the softened butter until creamy. Add sugar and beat until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Gently fold in the chopped peaches and diced kiwi. Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- For frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the cooled cake.
💭 Recipe Tips:
- Use Fresh Fruit: For the best flavor and texture, use fresh peaches and kiwis. If using frozen fruit, make sure it’s thawed and well-drained.
- Check Cake Doneness: To ensure the cake is done, use a toothpick inserted into the center. It should come out clean or with just a few crumbs.
- Cool Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
- Alternate Flour: You can use whole wheat flour for a healthier option, though it may slightly alter the texture.
- Fruit Variations: Feel free to substitute other fruits like strawberries or mangoes if preferred.
🍯 What To Serve With Peach And Kiwi Cake?
Peach and Kiwi Cake pairs beautifully with a scoop of Peaches And Cream Ice Cream or a dollop of Greek yogur it also complements Peach Iced Tea or a Chocolate Peach Smoothie for a delightful afternoon treat.
🎚 How To Store Leftovers Peach And Kiwi Cake?
- At Room Temperature: Store leftovers peach and kiwi cake in an airtight container at room temperature for up to 2 days. This keeps it fresh and maintains its texture.
- In the Refrigerator: For longer storage, keep leftovers peach and kiwi cake in the refrigerator in an airtight container for up to 1 week. Allow it to come to room temperature before serving.
🥵 How To Reheat Leftovers Peach and Kiwi Cake?
- In the Oven: Preheat your oven to 350°F (175°C) place leftovers peach and kiwi cake on a baking sheet and warm for about 2-4 minutes to restore its freshness.
- In the Microwave: Place a slice of leftovers peach and kiwi cake on a microwave-safe plate and heat on medium power for 20-30 seconds. Be cautious not to overheat, as it may dry out the cake.
FAQ’S
Can I use canned peaches instead of fresh for peach and kiwi cake?
Yes, you can use canned peaches be sure to drain them well to avoid excess moisture in the cake batter. Fresh peaches, however, provide a better flavor and texture.
Can I make peach and kiwi cake ahead of time?
Yes, you can bake peach and kiwi cake a day or two in advance store it in an airtight container and frost it just before serving to keep the frosting fresh.
How do I know when peach and kiwi cake is fully baked?
Insert a toothpick into the center of peach and kiwi cake it should come out clean or with just a few crumbs. If there’s wet batter on the toothpick, bake for a few more minutes.
What if peach and kiwi cake is too dry?
If the peach and kiwi cake turns out dry, it could be due to overbaking make sure to check for doneness a few minutes before the recommended baking time is up.
What’s the best way to frost peach and kiwi cake?
Make sure the peach and kiwi cake is completely cool before frosting use an offset spatula to spread the frosting evenly on top and around the sides of the cake.
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Peach And Kiwi Cake Nutrition Facts
Serving Size: 1 Slice
- Calories: 337
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Peach And Kiwi Cake
Description
Peach and Kiwi Cake is a vibrant, fruity dessert made with ripe peaches and juicy kiwis this delightful cake serves 6 and takes about 1 hour to prepare and bake it’s a refreshing treat perfect for any occasion.
Ingredients
For the Frosting:
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, beat the softened butter until creamy. Add sugar and beat until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Gently fold in the chopped peaches and diced kiwi. Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- For frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the cooled cake.
Notes
- Use Fresh Fruit: For the best flavor and texture, use fresh peaches and kiwis. If using frozen fruit, make sure it’s thawed and well-drained.
Check Cake Doneness: To ensure the cake is done, use a toothpick inserted into the center. It should come out clean or with just a few crumbs.
Cool Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
Alternate Flour: You can use whole wheat flour for a healthier option, though it may slightly alter the texture.
Fruit Variations: Feel free to substitute other fruits like strawberries or mangoes if preferred.
