Description
Peach Melba Mini Cakes combine the luscious flavors of ripe peaches and fresh raspberries with a moist, spongy cake base. This dessert features tender mini cakes topped with warm peach compote, raspberry sauce, and a scoop of vanilla ice cream, offering a delightful twist on the classic Peach Melba.
Ingredients
Scale
Cake Ingredients
- 1/2 cup granulated sugar
- 1 egg + 1 egg white
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Peach Compote
- 3-4 medium-sized ripe peaches, peeled and sliced
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- 2 tsp water
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp water
Topping
- Vanilla ice cream to top each cake
Instructions
- Prepare the batter: In a mixing bowl, whisk together the granulated sugar, egg, and egg white until light and fluffy. Gradually add vegetable oil and vanilla extract, stirring to combine. Mix in sour cream until the batter is smooth.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cake tender.
- Bake the cakes: Preheat the oven to 350°F (175°C). Grease or line mini cake pans or muffin tins. Spoon the batter evenly into the pans. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool.
- Make the peach compote: In a saucepan, combine sliced peaches, 2 tablespoons granulated sugar, cinnamon, and 2 teaspoons water. Cook over medium heat, stirring occasionally, for about 10 minutes until peaches soften and the mixture becomes syrupy. Set aside and keep warm.
- Prepare raspberry sauce: In another saucepan, combine raspberries, 2 tablespoons granulated sugar, and 1 tablespoon water. Cook over medium heat until raspberries break down and the sauce thickens, about 5-7 minutes. Strain the sauce to remove seeds for a smooth texture, if desired.
- Assemble the mini cakes: Place a mini cake on each serving plate. Spoon warm peach compote over the top, followed by a drizzle of raspberry sauce. Finish each cake with a scoop of vanilla ice cream.
- Serve immediately: Serve the Peach Melba Mini Cakes immediately to enjoy the contrast of warm fruit and cake with cold ice cream.
Notes
- This classic peach and raspberry dessert gets a delicious upgrade by adding a moist, spongy cake to it.
- Peaches should be ripe and juicy for best flavor – if they are not in season, frozen peaches can be used.
- The raspberry sauce can be strained for a seedless topping or served as is for a more rustic texture.
- Mini cakes can be prepared in advance and warmed before serving with the fresh fruit sauces and ice cream.
- This dessert pairs wonderfully with a cup of tea or a light dessert wine.
Nutrition
- Serving Size: 1 mini cake with toppings
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
