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!!
