Peach and Ginger Cake

Our trip to the Piramal Haveli in Rajasthan coincided with not one, but two special events in our life. Of the two days that we were there, one day was the anniversary of the “dinner” that S and I had at Pebble Street in Delhi. That life altering dinner where sparks flew and we knew that we weren’t going to spend the rest of our lives being “just friends”, that we were going to be much more than that. The other day happened to be the day that we completed 1000 days of being married. Cheesy, you say! But what’s life without a little romance, eh? (And incidentally, this day(14 July), two years ago, I posted a record 17 posts. Everyone, Sig included, thought I'd gone off my rocker! So, after this brief hiatus, this cake and its timing seem perfect.)


I baked this cake to take along and hid it in my friend’s bag so S wouldn’t see it. We cut the cake at the Haveli to celebrate. This is a simple peach and ginger cake, moist from the peaches and with a zing that only ginger can bring.

1 cup Flour

1 cup Peaches, chopped
2 tbsp Candied Ginger, chopped

1/2 cup Sugar

2 tsp Baking Powder
1/4 tsp Baking Soda

a Pinch of Salt

1/2 cup Milk
1/4 cup Oil

1 tsp Vanilla Essence

1 Egg, beaten

Preheat the oven to 350F (180 C).

Grease and flour/line an 8-inch cake tin.

Sift the flour with the baking powder, baking soda and salt. Add the candied ginger and mix well.

In a mixing bowl, add the egg, milk, sugar, oil, and vanilla essence. Beat well together. Add the flour mixture to this and blend well. Add the chopped peaches and mix well.

Pour the batter into the prepared cake tin. Bake for 30 minutes or until a knife/skewer, inserted into the centre of the cake, comes out clean.

P.S. I used some slivered almonds to write the number 1000 on the cake as I didn't want to mess around with icing.