TORTA DE DURAZNO, Peach Cake: The Food of Argentina – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

 

TORTA DE DURAZNO

Peach cake

SERVES 8–10

250 ml (8½ fl oz/1 cup) full-cream (whole) milk

1 tablespoon lemon juice

300 g (10½ oz/2 cups) plain (all-purpose) flour

80 g (2¾ oz/¾ cup) almond meal

1 teaspoon baking powder

250 g (9 oz) unsalted butter, softened at room temperature, plus extra for greasing

460 g (1 lb/2 cups) caster (superfine) sugar

4 eggs

185 ml (6 fl oz/¾ cup) pouring (single/light) cream

½ teaspoon vanilla extract

3 tablespoons icing (confectioners’) sugar

2 peaches, stones removed, cut into thin wedges

 

Peach cake

 

Preheat the oven to 180°C (350°F). Grease and line a 23 cm (9 in) springform cake tin with baking paper.

 

Combine the milk and lemon juice in a small bowl and set aside.

 

Combine the flour, almond meal and baking powder in another bowl and set aside.

 

Using electric beaters or a stand mixer, beat the butter and gradually add the sugar, until pale and creamy. Add 1 egg and beat until well combined, then repeat with the remaining eggs, beating well between each addition.

 

Beat through half the milk mixture followed by half the flour mixture, until well combined. Repeat with the remaining milk and flour mixtures.

 

Transfer the batter to the prepared tin and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.

 

Leave the cake to cool in the tin for about 10 minutes, then remove from the tin and transfer to a serving plate. Use a large serrated knife to cut the cake in half horizontally and carefully remove the top half.

 

Beat the cream, vanilla and 2 tablespoons of the icing sugar to form soft peaks. Spread half the cream on the bottom layer of the cake, then carefully replace the top layer of the cake. Spread the remaining cream over the top and arrange the sliced peaches on the cream. Finely sieve the remaining icing sugar over the cake, then cut into thick slices and serve.

 

Authors note:

‘Verdulerías’ (fruit and vegetable stalls) are always immaculately presented in Argentina, with lined-up produce glistening with water droplets. As with many local shops, when you buy produce, you need to speak to the shopkeeper to find and purchase what you are looking for. It is a lovely exchange that usually ends up in a friendly chat.

The size and climate of Argentina means that most fruit can be grown there. In summer, stone fruit, such as peaches, are at their peak and are a beautiful addition to cakes. If peaches aren’t in season, nectarines, plums and berries will work just as nicely in this recipe.

PAPAS RELLENAS CON QUESO CREMA Y CEBOLLA DE VERDEO: Stuffed Potatoes with Cream Cheese and Spring Onion – The Food Of Argentina – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

 

PAPAS RELLENAS CON QUESO CREMA Y CEBOLLA DE VERDEO

Stuffed potatoes with cream cheese and spring onion

 

Stuffed potatoes

SERVES 4

4 large potatoes

1 tablespoon pouring (single/light) cream

2 garlic cloves, crushed

2 spring onions (scallions), thinly sliced, plus extra to garnish

50 g (1¾ oz) coarsely grated provolone

sea salt and freshly ground black pepper

 

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 10 minutes. Remove the pan from the heat, cover and set aside for 20 minutes, until the potatoes are completely tender. Drain well and rinse under cold water.

 

Cut about 5 mm (¼ in) off the length of each potato, so they sit flat on a work surface. Cut about 1 cm (½ in) off the opposite ends, then scoop out about 1 tablespoon of the flesh. Put the scooped-out potato in a bowl and roughly mash with a fork, then add the cream, garlic, spring onion and provolone, and season well with salt and pepper. Spoon the mixture into the potatoes, then set aside or refrigerate until needed. These can be made a day in advance.

 

Preheat a barbecue hotplate to medium. Wrap the potatoes in foil and place, stuffed side up, on the hotplate. Cover with the lid or a large baking dish and cook for 20 minutes, until heated through and the bottoms are crisp and golden.

 

Scatter a little extra spring onion over the top and serve hot.

 

Authors note:

Potatoes slow-cooked in foil are a ubiquitous, although worthy, item at any good barbecue. This version takes the humble spud to another level. Make sure you set aside enough time to cook the potatoes until they are fork-tender – you should never need a knife to cut a spud! These potatoes are par-cooked before being wrapped in foil and finished off on the barbecue.

MORRONES A LA PARRILLA CON HUEVO Y QUESO – Barbecued Capsicum with Egg and Pecorino – Ross Dobson & Rachel Tolosa Paz

the-food-of-argentina-9781925418712

From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)

 

 

 

MORRONES A LA PARRILLA CON HUEVO Y QUESO

Barbecued capsicum with egg and pecorino

 SERVES 4

 

BBQ Capsicum

4 medium red capsicums (bell peppers)

8 eggs

90 g (3 oz/1 cup) finely grated pecorino

1 tablespoon coarsely chopped flat-leaf parsley

2 tablespoons extra virgin olive oil

 

Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.

 

Preheat a barbecue hotplate or grill plate to high.

 

Place the capsicum on the barbecue and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.

 

Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8–10 minutes, until the eggs have set.

 

To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.

 

Authors note:

This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbecue before cracking in the eggs.

For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.