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This is an annual event in our house. I have a 10 inch springform and this year I finally remembered to double the recipe. Fills the pan to the top, both crust and filling. Much easier than realizing your pastry won’t cover the pan and having to make more, and THEN realizing the same applies to the filling.
Just spectacular! I used a bit more tapioca because I used frozen blueberries. This cake is sure to be a new tradition during peach season.
OK. The Zen Master stuff didnt work in the end – so I had to bake another one! I did some experimenting this time – I made extra crust pastry, and added about a quarter cup of almond meal – which was a big mistake cus the crust is too soft, and way overcooked. Oh well – amateur’s mistake. Inside I used figs, pears and blueberries – works really well. I also made an extra 50% of the arrowroot (which i again used in place of tapioca – 1:1 ratio) mix – so the filling was fuller – this worked well – but, I realised that last time I forgot to include half cup sugar in the filling!!!! MAssive omission – but it worked better than with the sugar. NExt time i’ll use maybe a quarter cup sugar in filling.
Made this today – used arrowroot instead of tapioca and it turned out shiny and tasty as hell! There’s half still sitting in the kitchen and I feel like a Zen master everytime I walk past it without having a slice! Cooked it for 1 min 40 and it was just slightly overcooked – or maybe I set it a little too hot. I had a 22cm pan and found there was only just enough pastry crust to cover it – and it wasnt quite 1/4 inch – so next time I’ll make a little more pastry mixture. Will be doing this one again! Thanks Elise!!
Oops, I just sent you a comment, and then read the recipe again, and saw I should have baked it with a sheet of foil over it. I forgot to do that. So next time I will do that, and so perhaps 1 hour and 45 minutes is correct. Sorry about that!
I made this this past weekend and we loved it! My husband raved about it so I guess I will be making it again. My only comment is that I think 1 hour 15 minutes to 1 hour 1/2 would be plenty to bake this. I did bake it for 1 hour and 40 minutes and the crust was a little dark in places.
I was also wondering about using cornstarch instead of tapioca–Elise, what substitution ratio would you suggest? Thanks!
I have wanted to make this recipe for awhile but had to wait until I had more than the usual two people to feed. There were four of us last night so that seemed like a big enough crowd to justify making it. It was a huge hit. Peaches and blueberries are at their absolute zenith in New Hampshire right now so the fruit filling was superb. I baked it for the stated 1 3/4 hours. My only concern was that the filling appeared to be soft and possibly runny. I had time to refrigerate the cake for 30 minutes or more before it was served. It cut perfectly after that. There was just the right amount of juiciness. I’m leary of using too much thickener in desserts like this (be it flour, tapioca, gelatin or whatever–too much makes the texture rubbery). This recipe is definitely a keeper. The crust is divine–just be sure to grease your pan well as Elise noted.
Hi, isn’t that cake gorgeous? And it tastes as good as it looks. I made it before using the recipe & tips to lengthen the baking time & grease the pan. They were excellent suggestions. I was wondering if I could substitute corn starch if I didn’t have any tapioca. If so, how much should I use?
I made it last night and it took 1 3/4 hours to bake. The crust was actually a little darker so depending on your oven, 1 1/2-3/4 hr may be sufficient. Haven’t tasted it yet but looks lovely. The colors of blueberries and peaches are just amazing — definitely has that WOW factor! Thanks!
Stand back and watch quest applaud….it was scruptous….I made two and gave one to a neighbor for their anniversary….I suggest serving with creme fraiche or vanilla ice cream….easy to put together too….Thanks, jamie, Blue Ridge, Georgia