ピーチとブルーベリーケーキ( Peach and Blueberry Cake )
このケーキはピーチとブルーベリーが豊富に出回るこの季節ならではのシーズンもの。クラストはケーキとビスケットの中間の食感でとても美味しいケーキです。見た目も豪華だし、家族や友達のお気に入りのデザートの一つ。 Peach and Blueberry cakeIngredientsFor pastry1 and 1/2 cups all -purpose flour1/2 cup sugar1 teaspoon baking powder1/4 teaspoon salt1 stick (1/2 cup) cold unsalted butter, cut into 1/2 -inch cubes1 large egg1 teaspoon vanillaFor filling1/2 cup sugar2 tablespoons all-purpose flour1 tablespoon quick-cooking tapioca ( you can use tapioca granules in as is)2 lb firm-ripe large peaches (about 4) , halved lengthwise, pitted,and each half cutlengthwise into fourths1 cup blueberries (1/2 pint)1 tablespoon fresh lemon juiceSpecial equipment: a 9-to 9 and 1/2-inch (24cm) springform panHow to make1) Pulse together flour, sugar,baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.2) Press dough onto bottom and evenly ( about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.Make filling while pastry chills1) Put oven rack in middle position and preheat oven to 375F.2) Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. 3) Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 and 3/4 hours.* (フルーツの甘みのため焦げやすいので最初は一時間で様子を見た方が良い。私のクッキング タイムは一時間と15分でした)4)Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.Cooks' note: Pastry can be made and pressed into a pan 1 day ahead and chilled, wrapped well in plastic wrap, Remove from the refrigerator 30 minutes before filling.