Peach & Almond Muffins

1 orange
2 peaches,cut into small pieces
handful of almond flakes
handful of goji berries
300 g flour
2 tsp baking powder
100 g sugar
2 eggs
110 ml sour cream or yogurt
110 ml milk
vanilla
50 ml melted butter

Grate the orange zest into the mixing bowl,add the juice of the half orange & goji berries.
Sift the flour & baking powder into the separate large mixing bowl.Add the sugar & almond flakes,mix together.
Preheat the oven to 200C.
Grease a 12 hole muffin tin with butter & line with paper muffin cases.
In a separate bowl whisk the eggs lightly.
Measure the sour cream or yogurt & milk into the jug,add vanilla & butter,mix well.Pour in the eggs.
Pour the egg mixture onto a flour.Quickly & gently mix everything together.Don't over mix.The mixture will be slightly lumpy.
Add the orange juice & goji berries,quickly mix through.
Spoon the mixture into the muffin holes & bake for 20-25 min until golden.
Cool in the tin slightly,then lift on a wire rack to cool.
Use the another half of the Orange for a Glaze:
50 ml dusting sugar
juice of half orange
Mix together.Add more dusting sugar if needed.

Toffee Crumble Cheesecake With Attitude

There is a lot going on this cake,but really easy to make...
With given ingredients you will get one bold ca 20x30 cm size tray cake.For more regular size just halve the amounts.
Here it goes:

For toffee:
300 ml fresh cream
300 ml sugar
4 tbsp butter
2 tsp vanilla sugar

Cheesecake base & crumbs:
500 g flour
200 g butter
200 g sugar
1 big egg
1 tbsp baking powder

Filling:
1 kg soft cheese
5 eggs
175 g sugar
2 tbsp corn flour
vanilla extract

100 g pecans,roughly chopped
2 very ripe peaches,cut into small pieces

Start with making the toffee:
Simmer sugar & fresh cream on low heat until thickens & turns light brown.
Take off the heat,stir in the butter & vanilla for taste.
Set aside.
For the base:
Rub the butter & flour together using just your fingertips until mixture resembles breadcrumbs.Mix in the sugar.
Take out 4 dl of crumbs,set aside for the cake topping.
Now mix to the rest of the crumbs the baking powder & egg.
Pour the base crumbs onto the baking tray,which is covered with baking paper. Press it down with hand until evenly over the tray.No need to turn it into the dough at first at all.
Bake at  180 C for 10-15 min until it starts to turn golden on top.
At the same time prepare the filling :
Whisk together the soft cheese,eggs & sugar.Add the corn flour through the sieve & vanilla extract.
Mix it all until even.
Spread the toffee over the cake base.
Scatter pecans over the toffee,press them in slightly.
Pour the filling over the base.
Sprinkle the pieces of peaches onto the filling.
Top it with 4 dl of crumbs.
Bake at the 180C for 40-60 min.
Let it cool in the tray for 1 h.

Peach Cheesecake

Base:
125 g butter
1 dl sugar
1 egg
3dl flour
1 tsp baking powder

Filling:
4-5 very ripe peaches,stoned & cut into pieces as you like.
250 g soft cheese
250 g sour cream
1 dl sugar
2 eggs
2 tbsp cornflour

Cream butter with sugar.Add eggs,flour & baking powder.
Press the dough on to the bottom & sides of the baking tin(26 cm).
Bake in the preheated oven at 200C for 10 min.
Scatter peaches over the base.
Whisk eggs & sugar,add soft cheese & sour cream.Very last add cornflour,mix well.
POur the mixture over the peaches & bake 30 min.

Delicious Peach & Red currant Cake

450 g flour
300 g butter
150 g sugar
2 eggs
Sieve the flour into the bowl,add sugar & butter pieces.Rub it between your fingertips until it resembles breadcrumbs.Add eggs & press it together into big dough ball.Place the baking paper onto the baking tray & roll the dough out to cover the bottom of the tray.Prick it lightly all over with fork.Chill for 30 min.
Preheat the oven to 200C.Bake the dough ca 10 min.

Prepare the filling:

4 peaches
200 g red currants
ca 100 g sugar
vanilla sugar
Arrange stoned & sliced peaches all over the cooked base.Throw over the berries.Scatter sugar & vanilla sugar on top.

Topping:

5 eggs
6 tbsp sugar
5 tbsp flour
2 tbsp cornflour
grated rind of lemon
Whisk the egg whites until soft peaks form.Gradually add sugar,whisk until thick.Gently fold in the egg yolks along with sieved flour & cornflour.
Pour the mixture over the peaches.

Bake at 200C for 25 min.
Sprinkle some icing sugar onto the cake before serving.