Honey Cake Peach Melba Recipe
Dutch gingerbread cake with rich vanilla bean ice cream, peaches, raspberry sauce, slivered almonds
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Ingredients
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Cake
Raspberry Sauce
Peach Topping
Garnish
Method
Cake Preparation
- 1
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and salt. Set aside.
- 2
Cream Butter and Honey
In a large mixing bowl, cream together the unsalted butter and honey until light and fluffy, about 3-4 minutes.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- 5
Bake the Cake
Preheat the oven to 350°F (175°C). Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- 6
Cool the Cake
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Raspberry Sauce Preparation
- 7
- 8
Strain if Desired
If you prefer a smoother sauce, strain the mixture through a fine mesh sieve to remove seeds.
Peach Topping Preparation
- 9
Assembly
- 10
Serve the Dish
Slice the cooled honey cake and place a piece on each plate. Top with a scoop of vanilla bean ice cream, spoon over the raspberry sauce, and add the macerated peach slices. Finally, sprinkle slivered almonds on top for garnish.
