Even though prosecco could easily be considered one of my favourite things to drink, it’s not something I’ve often thought about using for much other than, well, drinking. Sure, it’s quite common for recipes to call for a splash of wine, or even beer, but when was the last time you came across cooking with prosecco?
I’ll admit that the concept of prosecco used as an ingredient in a dish was pretty foreign to me until I sat down to a ‘Surprise and Delight’ date night dinner with my boyfriend Josh that was kindly put together for us by my friends at La Marca Prosecco.
They had booked us a table at Brassaii for a Saturday night date at the King West hot spot. We arrived expecting to select a few dishes from their main menu to enjoy with some refreshing bubbly courtesy of La Marca Prosecco, but were pleasantly surprised when we were informed that a special menu had been prepared for us. Our waitress, Amber, slipped the custom set menu in front of us, and I was indeed delighted to find a breakdown of an epic 5-course meal that was not only complimented by La Marca, but created using La Marca Prosecco as an ingredient throughout.
From a house-made gazpacho drizzled with La Marca Prosecco to a La Marca infused risotto, I was inspired by the clever ways the kitchen incorporated prosecco into their dishes and my mind instantly started to wonder what else I could create.
Once we returned home, I set to work to find a prosecco-focused food recipe that would also incorporate seasonal peaches — something we had a lot of in the house after a trip to farm country. The result? This light, fluffy and wonderfully decadent Peaches and Prosecco Cake! See below for how to make it:
Peaches & Prosecco Cake Recipe
What You Need:
For The Cake:
- 4 Eggs
- 2 1/4 Cup All-Purpose Flour
- 2 1/4 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 1/4 Cups Sugar
- 1 Cup Milk
- 1/4 Cup Butter
- 1/2 Tsp Almond Extract
- 1 Cup La Marca Prosecco
For The Peach Filling:
- 4 Medium Ripe Peaches, Pitted and Coarsely Chopped
- 1/4 Cup La Marca Prosecco
- 2 Tbsp Sugar
For The Frosting:
- 1.5 Cups Heavy Cream
- 1/3 Cups Sour Cream
- 1/4 Cup Sugar
- 1 Tsp Vanila
What To Do:
- Remove your eggs from the fridge and allow them to stand at room temperature for about 30 minutes. Meanwhile, grease and flour three 9” baking pans. In a bowl combine the flour, baking powder and salt then set aside.
- Preheat your oven to 350 degrees F. In an extra large bowl beat the eggs with a mixer on high for 5 minutes or until they become thickened and light. Beat on medium for an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. Your batter should be light and fluffy by this point. Next, beat in the flour mixture on medium-low until just combined.
- In a small saucepan, heat and stir milk and butter until the butter melts. Add the melted combo to the batter, continuing to beat until combined. Next, beat in the almond extract, than divide the batter among the prepared pans.
- Bake 25 minutes or until a wooden toothpick inserted near the middle comes out clean. Transfer the pans to a wire rack and cool for 10 minutes. Remove the cakes from the pans and let them cool completely on wire racks over a shallow pan or tray (to catch the prosecco you’re about to pour over them). Using a skewer or chopstick, poke the cakes all over to create small holes. Slowly pour the prosecco over the cakes. Wrap in plastic wrap and chill for 2 to 24 hours.
- When your cakes have chilled and you’re ready to assemble the cake, it’s time to make the filling and frosting frosting!
- For the peach filling, add the chopped peaches to a large bowl and combine with the prosecco and sugar. Stir well then let stand, covered, for 30 minutes, stirring occasionally. After 30 minutes, use a potato masher or a fork to mash everything into a coarse mixture.
- For the frosting, use an extra-large bowl to beat the heavy cream, sour cream, sugar and vanilla with the mixer on medium until stiff peaks from, then set aside.
- To assemble, place one cake layer on a serving plate. Use a sharp knife to cut across the top of the cake to flatten it out and help the filling absorb. Spread with half the fresh peach filling. Top with the second cake layer and spread with the remaining peach filling. Top with the third cake layer then spread the top and sides with the frosting.
Serve with a glass of La Marca Prosecco and enjoy!