Source: Shape


Credit: Caitlin Bensel

Recipe Summary

3 hrs


For the Cake
For the Meringue
For the Peach Topping


Instructions Checklist
  • Make the cake: Preheat the oven to 350°. Coat an 8-in. square baking pan with cooking spray. Line the pan with parchment, leaving a 2-in. overhang on 2 sides, then spray parchment.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.

  • In a large bowl, beat the butter and sugar on medium-high, until light and fluffy, about 3 min. Beat in the egg until fully combined, then the sour cream and vanilla. Add the dry ingredients to the batter, and mix on low until just combined.

  • Spread the batter evenly into the prepared pan. Arrange peach slices in an even layer on top of the batter. Set aside while you make the meringue.

  • Make the meringue: In a large bowl, beat the egg whites on medium speed until foamy, about 30 sec. Add cream of tartar. Increase the speed to medium-high, and gradually add the sugar, beating until all sugar is incorporated and mixture is glossy and forms stiff peaks, about 7 min. Dollop the meringue evenly to cover the top of the cake batter.

  • Bake the cake until the meringue is dry and a wooden skewer inserted through the center comes out clean, 40 to 45 min. Let the cake cool in pan for 15 min. Then run a knife around the edge of the pan. Carefully remove the cake using the parchment overhang, and transfer to a wire rack to cool completely.

  • Meanwhile, make the peach compote: Combine all peach compote ingredients, and let the mixture sit while the cake cools.

  • Spoon the compote over the top of the cooled cake. Slice, and serve with more mint.


Recipe by Laura Rege.