Fact: The peach was the first fruit to be eaten on the moon.
It’s the summer in the western countries, and every morning I receive a bundle of emails with stone fruit recipes, luscious peaches, fresh apricots, juicy plums and blood red cherries… makes me rather mad. As a kid living in Dubai, I had the privilege to have a peach a day, thanks to wonderfully import-active supermarkets that exist all over the city.
So in defiance, I brought out my mother’s peach cake recipe. She cannot remember where she originally got it from, but over the many years has tweaked it, adjusted and this is what it is finally.
I don’t usually make this mainly because the bake time is too damn long. But it’s the best sort of recipe to be done with canned peaches as, well, where the hell am I going to get fresh peaches in the monsoon? Ideally, a grilled peach and burrata crostini would have hit the spot, but oh well, a cake shall have to do for now!