Chocolate Sponge with Peaches and Pistachio

This recipe was born after craving for chocolate and peaches. I just thought it should go nice together and I didn’t want anything heavy. So I took a classic sponge recipe, substitute some of the flour with the coco powder. Then I decide to go for simple Chantilly cream and pistachio for decoration. Next time, I might try it with Mascarpone icing and toasted almonds instead.

CHOCOLATE SPONGE WITH PEACHES AND PISTACHIO

Ingredients:

225g butter, softened, plus extra for greasing

225g caster sugar

4 eggs

220g self-raising flour

2 teaspoons baking powder

50g cocoa powder

300ml double cream

2 tablespoons icing sugar

1 teaspoon vanilla extract

3-4 tablespoons of apricot jam

6 fresh apricots, ripen but not mushy

50g pistachio, chopped )or toasted almonds)

Method:

  1. Preheat the oven to 180C/160C Fan. Lightly butter two loose-bottomed 20cm sandwich tins and line the bases with baking paper.

  2. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat with the mixer for 2 minutes, or until just blended.
  3. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.

  4. Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.

  5. While the cakes are cooling, put the jam in a little pan with 2 teaspoons of water and heat it up until it’s melted, set aside to cool slightly.
  6. Then make a Chantilly cream. Pour the cream into a large mixing bowl then whisk until soft peaks form. Add in the icing sugar and vanilla extract and mix in gently until well incorporated.
  7. To assemble the cake, spread with the jam and half of the cream over the first cake, put the other one on top (top upwards), spread with the remaining of the cream, decorate with fresh peaches and pistachio. To go one step further, you can glaze the peaches with some of the melted apricot jam, to give this extra shine to the cake.

 

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