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This recipe is inspired by a recipe that came across my email feed a few weeks ago. The headline was that this was the "recipe of the moment". It was for a peach cake that came from the mind of acclaimed pastry chef Gina DePalma of the restaurant Babbo.
This recipe is inspired by a recipe that came across my email feed a few weeks ago. The headline was that this was the "recipe of the moment". It was for a peach cake that came from the mind of acclaimed pastry chef Gina DePalma of the restaurant Babbo.
The chef passed away a few years ago and left a large manuscript, an unpublished cookbook, of many recipes, one of them for this cake.
The chef passed away a few years ago and left a large manuscript, an unpublished cookbook, of many recipes, one of them for this cake.
The link to the article is below.
The link to the article is below.
Because staying up with the current trends is one of the most important aspects of teaching the culinary arts, I thought it would be a worthwhile activity to have two of my students work on the recipe to see if would be a good choice for our food2go program. Abbie and Natalie worked hard and created the original peach cake.
Because staying up with the current trends is one of the most important aspects of teaching the culinary arts, I thought it would be a worthwhile activity to have two of my students work on the recipe to see if would be a good choice for our food2go program. Abbie and Natalie worked hard and created the original peach cake.
During our lunch we tasted it as a class and analyzed it. The overwhelming verdict was that they thought the taste of the cake was great but that the peaches themselves were not the best match. We debated different fruits and decided that mixed berries would be a good choice. They made it again and voila, it turned out amazing! In Chef DePalma's recipe she serves here cake with ice cream. We served it for our food2go promotion and included a little side of strawberry coulis to intensify the berry flavor and creme anglaise as a substitute for the ice cream.
During our lunch we tasted it as a class and analyzed it. The overwhelming verdict was that they thought the taste of the cake was great but that the peaches themselves were not the best match. We debated different fruits and decided that mixed berries would be a good choice. They made it again and voila, it turned out amazing! In Chef DePalma's recipe she serves here cake with ice cream. We served it for our food2go promotion and included a little side of strawberry coulis to intensify the berry flavor and creme anglaise as a substitute for the ice cream.
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