Sunday, April 27, 2014

Hibiscus Cake - Gateau of Peaches and Pancakes

I love rescuing pancakes from drowning in maple syrup to becoming a fully fledged dessert masterpiece!  Enjoy some pancakes with delicious peaches in this Hibiscus cake.

Hibiscus Cake - Gateau of Peaches and Pancakes



  • 125g (1 cup) plain flour
  • pinch of salt
  • 1 x 60g egg
  • 1 egg yolk
  • 300ml (1 1/4 cup) milk
  • 1 tablespoon melted butter
  • 1 tablespoon cream
  • unsalted butter


  • 1 x 825g can of sliced peaches
  • 2 tablespoons brandy
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons apricot jam
  • 60g (1/2 cup) ground almonds
  • icing sugar for decoration

Sift flour and salt into a mixing bowl, make a well in centre, add egg, egg yolk and a little milk and stir liquids into flour with a wooden spoon.  Gradually mix in half milk and beat batter until smooth.  Stir in melted butter and cream and leave to stand for 30 minutes.

Make pancakes in usual way, stacking them with strips of greaseproof paper in between to prevent from sticking.

Drain peaches and reserve syrup.  Sprinkle brandy and cinnamon over peaches.

To finish gateau: Place a pancake in the centre of a heatproof serving plate.  Arrange a layer of sliced peaches on top and sprinkle with brandy Place a second pancake on top, spread jam over and sprinkle with almonds.

Cover with another pancake and repeat alternate layers of filling and pancakes finishing with pancake.  Decorate top with sliced peaches and sprinkle with ground almonds and sifted icing sugar.

Place gateau in a slow oven at 150 degrees celsius for 15 minutes and serve warm with reserved syrup.

Cocinar, comer y ser feliz!

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