Grilled Peach Trifle with Lemon Buttermilk Cake
Chef Michael Allemeier
Preparation time: 30 minutes
Baking time: 35 to 40 minutes
Cooling time: 2 hours
Grilling time: 4 to 6 minutes
Yield: 8 to 12 servings
Lemon Buttermilk Cake
1 cup (250 mL) granulated sugar
½ cup (125 mL) butter, room temperature
1 tsp (5 mL) vanilla
2 eggs
1½ cups (375 mL) all-purpose flour
¼ tsp (1 mL) each, baking soda, baking powder and salt
6 tbsp (90 mL) buttermilk
1 lemon, zest finely grated and juiced (about 3 tbsp/45 mL)
Raspberry Syrup
2 cups (500 mL) frozen or fresh raspberries
½ cup (125 mL) each, granulated sugar and water
1 tsp (5 mL) lemon juice
Almond Whipped Cream
1½ cups (375 mL) 35% whipping cream
¼ cup (60 mL) icing sugar
¾ tsp (3 mL) almond extract
½ tsp (2 mL) vanilla
4 to 6 freestone peaches, cut in half and pitted
1/3 cup (75 mL) toasted sliced almonds
Lemon Buttermilk Cake:Pre-heat oven to 325°F (160°C). Lightly butter a 10-inch (25 cm) non- stick springform pan; line bottom with parchment paper. Set aside.
In a large bowl, using an electric mixer on medium speed, beat together sugar, butter and vanilla, until creamy and smooth. Beat in eggs, 1 at a time.
Sift flour, baking soda, baking powder and salt into a small bowl. Reduce speed to low and slowly add the flour mixture, alternating with the buttermilk until well mixed. Add lemon zest and juice; mix well. Spread into the prepared pan; smooth top.
Bake for about 35 to 40 minutes until tester inserted in center comes out clean. Let cool in pan on rack for 10 minutes. Carefully remove from pan and cool on rack completely.
Raspberry Syrup: In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high heat, stirring frequently. Reduce heat to medium and simmer 5 minutes or until raspberries are completely broken down. Strain through a fine meshed sieve, pressing on berries to extract juice. Discard seeds and refrigerate syrup to cool completely.
Preheat grill to medium-high heat. Place peaches cut side down on greased grill; grill covered for 3 to 4 minutes or until grill marks appear. Turn peaches over and grill 1 to 2 minutes longer. Cool to room temperature or up to 6 hours.
Almond Whipped Cream: In a chilled bowl, whip cream, icing sugar, and almond and vanilla extracts until stiff peaks form.
To assemble:On a serving platter, place cake. Cut a wafer thin horizontal slice off the top of the cake (and enjoy). Drizzle with ¾ cup (175 mL) of the raspberry syrup. Spread almond cream to the edges. Place grilled peach halves on top. Drizzle remaining raspberry syrup and sprinkle with almonds. Serve immediately. Enjoy!
Cooking Tips:Prepare components of this recipe ahead and when ready to enjoy, whip cream and assemble.
The Lemon Buttermilk Cake keeps well for several days, wrapped well in plastic wrap and stored at room temperature or freeze for 3 to 4 weeks.
If fresh peaches are not available, substitute canned peach halves, well drained.
Nutritional Information
Per serving
Energy: 399 Calories
Protein: 5 g
Carbohydrate: 49 g
Fat: 21 g
Fibre: 2.9 g
Sodium: 101 mg
Creamy “Tandoori” Style Shrimp
Preparation time: 15 minutes
Standing time: 30 minutes
Grilling time: 5 to 6 minutes
Yield: 4 servings
1 cup (250 mL) 35% whipping cream
½ cup (125 mL) plain yogurt
¼ cup (60 mL) each, chopped fresh cilantro and mint leaves
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon (about 3 tbsp/45 mL of juice)
2 tbsp (30 mL) each, ground coriander and paprika
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) finely chopped gingerroot
1 tsp (5 mL) tomato paste
½ tsp (2 mL) each, ground cinnamon, pepper and salt
1 lb (500 g) 16 to 20* shrimp, shelled and deveined
2 green onions, thinly sliced
1 lime, cut into wedges
In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, gingerroot, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup (60 mL); cover and refrigerate.
Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.
Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges. Enjoy immediately.
Note:A lot of seafood is sold by the weight. The size and count by the pound determines how large the product is. This helps with consistency in selling the product. The numbers 16 to 20 means that there are 16 to 20 shrimp to one pound. The smaller the number – the larger the product!
Nutritional Analysis Per serving
Energy: 348 Calories
Protein: 21 g
Carbohydrate: 12 g
Fat: 25 g
Fibre: 3.3 g
Sodium: 1,062 mg
Calcium: 21% / 226 mg
Vitamin B12: 83%
Selenium: 79%
Vitamin A: 43%
Phosphorus: 39%
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
