Fresh Peach Cake & Vietnamese Garlic Prawn Noodle Salad

Fresh Peach Cake

Ingredients

  • 1 & 1/2 cups  all-purpose flour (spooned & leveled)

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup vegetable oil

  • 2/3 cup granulated sugar, plus 1 tbs for the peaches

  • 2 large eggs, at room temperature

  • 3/4 cup plain Greek yogurt, at room temperature

  • 1 tsp pure vanilla extract

  • 1/2 tsp almond extract

  • 1 tbs lemon juice

  • 1 tsp lemon zest

  • 2 cups sliced fresh peaches 

  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.

  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.

  3. In a medium bowl, whisk the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined. Batter is creamy and slightly thick. You will have just over 3 cups of batter.

  4. In a medium bowl, toss the peach slices with 1 tbs of sugar to coat. Divide in half, moving half of the peaches to another bowl. Add cinnamon to one half of the peaches and gently stir to coat. The cinnamon is optional. You could also toss ALL of the peaches in the cinnamon; I like to toss only half so the center of the cake has plenty of cinnamon swirls.

  5. Pour and spread half the batter  into the prepared pan. Place the cinnamon-sugared peaches in an even layer on top. Spread the remaining batter on top of the cinnamon peach layer. Place remaining sugared peaches on top.

  6. Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Around the 25-minute mark, loosely tent with aluminum foil to prevent over-browning.

  7. Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before slicing, or cool completely. 

*In flyer July 28 - August 3, 2024
Recipe and photo credit: Sally’s Baking Addiction

Vietnamese Garlic Prawn Noodle Salad

Ingredients

Garlic Shrimp (Prawns)

  • 12 - 15 medium shrimp (prawns), shelled and deveined 

  • 1 tbs olive oil

  • 2 garlic cloves, minced

  • Pinch of salt and pepper 

Dressing

  • 1/4 cup lime juice

  • 1/4 cup fish sauce

  • 2 tbs rice vinegar

  • 1 tbs caster sugar

  • 2 large garlic cloves, finely chopped

  • 1 tsp very finely chopped red chili, adjust to taste 

  • 2.5 oz dried rice vermicelli noodles 

  • 3 cups iceberg lettuce, shredded

  • 1 cup carrot, cut into fine matchsticks

  • 1 1/2 cups cucumber, cut into matchsticks

  • 1 1/2 cups beansprouts

  • 1/4 cup coriander leaves, lightly packed

  • 1/4 cup mint leaves, lightly packed

Instructions

  1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 15 minutes.

  2. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.

  3. Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 3 minutes, or until browned and the shrimp is just cooked through. 

  4. Remove the prawns from the skillet onto a plate.

  5. Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don’t overcook. Then drain the noodles.

  6. Arrange the noodles and remaining Salad ingredients on a large plate or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing, or you can serve the Dressing on the side.

  7. Serve immediately.

*In flyer July 28 - August 3, 2024
Recipe and photo credit: Recipe Tin Eats

Annah Kassen