It rained heavily early morning. So heavily the Earth was not able drink up water and there were miniature lakes and pools all around. If my kids were awake, they would have made paper boats and jumped into every puddle splashing water. Morning was bright and as the Sun rose majestically from behind the hills, dark clouds of myriad shapes fleeting across the clear skies as if scurrying to reach some other destination.
While doing my breathing exercises, my attention was caught by the gleaming water drops, trapped in the branches and leaves of the Neem tree. Dappled in the sunlight, they glittered like diamonds. Some glimmered, some sparkled, some shimmered, some twinkled, some flickered and some flashed. I was mesmerized. Nature never fails to surprise us. My reverie was broken by a spotted Cuckoo that perched in the branch and all the drops fell into the lap of the Earth. Beauty is ephemeral and a source of blissful ecstasy. It cannot be replicated or recreated…. this is divine….spiritual!
Early monsoons and incessant rains in the hills marred the joy of summer fruits this year. Last year we had the privilege of collecting peaches from the orchard itself. Few days back we bought some peaches from the market. And they were used beautifully in the Peach Yogurt Cake a recipe that I discovered in the kitchn, which is a storehouse of recipes of lovely bakes and this one had to be tried out.
|Peach Yogurt Cake|
|Peach Yogurt Cake with Cinnamon Glaze|
Peach Yogurt Cake with Cinnamon Glaze
3 large ripe but firm peaches
2 ½ cups all purpose flour
1 ½ cups thick yogurt
1 cup sugar powdered
½ cup olive oil
1 ½ teaspoon vanilla essence
2 ½ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoon salt
½ teaspoon dried ginger powder
¼ teaspoon clove powdered
¼ teaspoon nutmeg
Heat the oven to 180 degrees C. Grease and line a 9 inch round cake tin.
Peel and chop the peaches.
Whisk together all purpose flour, baking powder, baking soda, salt and spices.
In a wide mouthed vessel, mix yogurt, olive oil, sugar and vanilla and beat till smooth.
Add eggs, one at a time mixing well.
Add flour mix to wet ingredients and stir till well blended.
Fold in chopped peaches.
Pour batter into the cake tin. Bake for 50 to 60 minutes or till the top turns golden brown and a skewer inserted in the center comes out clean. Cover the cake with a foil it is becomes too brown.
Transfer to the cooling rack and remove from the tin after 10 minutes.
¼ cup low fat cream
½ cup sugar
1 teaspoon powdered cinnamon.
Whisk together all the ingredients.
Pour cinnamon glaze over the cake. sprinkle toasted, slivered almonds.