Georgia Peach Trifle

Pound Cake

3 large eggs

3 tbsp raw milk

1 1/2 tsp vanilla

1 1/2 cups King Arthur Flour cake flour

1 tsp baking powder

1/4 tsp kosher salt

3/4 cup finely ground turbinado sugar

13 tbsp butter

Preheat the oven to 350*F. Butter a loaf pan, add a layer of parchment paper at the bottom and butter as well.

In a medium bowl, whisk together the eggs, milk, and vanilla. In a mixing bowl, add the cake flour, baking powder, salt, and turbinado - all sifted well.

Mix for 30 seconds at low speed, then add half the egg mixture on medium speed for 1 min. Add the rest of the egg mixture in two batches, mixing each for 30 seconds. Spoon the batter into the loaf pan and spread evenly. Bake for 55 min.

Allow it to cool before serving.

Organic Vanilla Pudding

3 1/2 cups raw milk

1/3 cup + 3 tbsp finely ground turbinado

1/4 cup cornstarch

1/8 tsp kosher salt

2 eggs + 1 egg yolk

2 tsp vanilla

1 tbsp butter

In a large steel bowl, whisk together 1/2 cup raw milk, 1/3 cup turbinado, cornstarch, salt, and eggs.

In a large sauce pan over medium-high heat, add 3 cups raw milk and 3 tbsp turbinado, stirring constantly. Stir for 5 min and remove once small bubbles begin to appear. The milk should be thicker. Pour the milk into the steel bowl very slowly while whisking; the mixture can be added more swiftly towards the end. Add the vanilla and butter, stir well.

Pour the pudding through a fine mesh strainer into a clean bowl. Cover with plastic wrap touching the pudding and chill for 2 hrs in the refrigerator before serving.

Trifle

2 pound cake slices

2 tsp bourbon

4 slices Georgia peaches

1/2 cup organic vanilla pudding

whip cream

2 tsp pecan pieces

In 2 clean mason jars, Add a 1" square piece of pound cake at the bottom of each. Top the cake pieces with 1 tsp bourbon. Next add 2 peach slices per jar, then pour in 1/4 cup organic vanilla pudding in each jar. Then top with another slice of pound cake. Finally, top with whip cream to fill the jar and pecan pieces. Serve slightly chilled.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/project-food-blog-6-georgia-farms.html