Peach Blackberry Croissant Custard Cake

   

As if anything says sum-sum-summmaaa time like fresh berries, peaches, sunshine and cake.

It’s very possible I just added the cake part, but look how peeerrrrdy this cake is.

It’s a stunner!! It’s all bright and fruity and custardy and pretty deerrn easy to make.

Your weekend needs a little cake.

Life needs cake.

I need cake.

Heh. So fun fact – every week when I do the grocery shopping there are a couple items you will always find in my trolly

• Milk
• 5 oranges, 2 apples, 2 pears, strawberries ( if they’re in season)
• Kale
• Snacks for Mr. LTSL … which means any one of the following, Apple Danishes, butter croissants or Belgian waffles and Jello.

… every week I pick up a container of either Apple Danishes, butter croissants or Belgian waffles for Mr. LTSL and normally it finishes once Friday rolls around.

Except when there are leftovers and I have to find something delicious and snazzy to do with it. So I make cake.

Peach Blackberry Croissant Custard Cake  

2 Large Peaches

1/4 cup water

1 cup + 1 tbsp granulated sugar ( separated 1 cup x 1tbsp)

4 stale croissants, torn into 8 pieces each

1 ½ cup blackberries (separated ¾ cup x ¾ cup)

4 eggs plus 2 egg yolks

3/4 cup whole milk

1 cup cream

1 tsp almond extract

1 tsp vanilla extract

¼ cup brown sugar

1/2 cup ground almonds

1 tsp cinnamon

1/2 tsp ground ginger

1/3 cup sliced almonds

1 tbsp turbino sugar

Directions : 

 

Preheat oven to 325. Liberally spray an 8-inch cake pan.

Heat water and  1 tbsp of sugar in a large pan over a medium heat, add peaches and cook until the water is absorbed by the peaches . Remove from heat, and allow to cool.
In a large bowl, whisk eggs, yolks, remaining 1 cup sugar, brown sugar, milk, cream, almond extract and vanilla extract until well combined.

In a separate bowl mix ground almonds with cinnamon and ground ginger.

Add 1/3 of torn croissants to your prepared cake pan.

Add ½ of peach mixture and toss in ¾ cup of blackberries. Over your fruits , add ½ of your spiced almond mixture.

Make a second layer, using the exact same process.

Last, add remaining 1/3 of torn croissants, pressing down gently to secure all of your flavour. Pour your liquid mixture over your cake and allow to stand for 1 hour.

Next, top with sliced almonds and turbino sugar.

Bake for 45 minutes.

Remove from oven, and allow to cool completely -this also helps the liquid mixture settle – should take approximately 45 min.

   

Slice & Enjoy!!

Triple Berry Fennel Salad with Maple Mustard Dressing

Want to know something weird – I adore fruits in my salad…. but I don’t like fruit salad.

I’ll eat all the fruits in a fruit salad separately – – but add them all in a bowl and I’ll pass – weird right? I think I just don’t like them touching … I know, that sounds creepy – – sorry 😦

Want to know something else, I adore salads. They’re just so fresh and versatile. Whatever you have on hand, throw it on top some greens – add some grains, nuts or seeds and *bham* you have yourself a salad.

Winter, spring, summer or fall – – I would be content to eat salads morning, noon and night (but then after, please pass me the most luxurious, butter filled cookie you have ;))

It’s about balance. If I eat a salad or two, I can eat desert ( a hundred times – – what, *who said that* lol)

So, ladies and gents – – I present to you one of my favourite salads.

Triple Berry Fennel Salad with Maple Mustard Dressing

Triple Berry Fennel Salad

3 Cups Baby Spinach Mixed Greens

1 Medium sized head of fennel, finely sliced

1 Cup sliced Strawberries ( approximately 5 large strawberries)

1 Cup Blackberries

1 Cup Blueberries

Directions:

Easy-peasy : take all of the above and mix together.

Maple Mustard Salad Dressing

1/2 Cup Extra Virgin Olive Oil

3 Tbsp Apple Cider Vinegar

1 Cup Maple Syrup

1/4 Cup Dijon Mustard

1 Tbsp Black Pepper

1/2 Tbsp  Ground Garlic Powder

Directions:

Whisk together the extra virgin olive oil, apple cider vinegar and maple syrup.

Add the Dijon Mustard, Black pepper and ground garlic powder.

Refrigerate until ready to use, or add this liquid love to your salad and enjoy!!

Be Sweet, my loves

xox