Preheat the oven to 180°C (350°F). Grease and line a 23 cm (9 in) springform cake tin with baking paper.
Combine the milk and lemon juice in a small bowl and set aside.
Combine the flour, almond meal and baking powder in another bowl and set aside.
Using electric beaters or a stand mixer, beat the butter and gradually add the sugar, until pale and creamy. Add 1 egg and beat until well combined, then repeat with the remaining eggs, beating well between each addition.
Beat through half the milk mixture followed by half the flour mixture, until well combined. Repeat with the remaining milk and flour mixtures.
Transfer the batter to the prepared tin and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin for about 10 minutes, then remove from the tin and transfer to a serving plate. Use a large serrated knife to cut the cake in half horizontally and carefully remove the top half.
Beat the cream, vanilla and 2 tablespoons of the icing sugar to form soft peaks. Spread half the cream on the bottom layer of the cake, then carefully replace the top layer of the cake. Spread the remaining cream over the top and arrange the sliced peaches on the cream. Finely sieve the remaining icing sugar over the cake, then cut into thick slices and serve.
‘Verdulerías’ (fruit and vegetable stalls) are always immaculately presented in Argentina, with lined-up produce glistening with water droplets. As with many local shops, when you buy produce, you need to speak to the shopkeeper to find and purchase what you are looking for. It is a lovely exchange that usually ends up in a friendly chat.
The size and climate of Argentina means that most fruit can be grown there. In summer, stone fruit, such as peaches, are at their peak and are a beautiful addition to cakes. If peaches aren’t in season, nectarines, plums and berries will work just as nicely in this recipe.
thick and sticky sweetener can be found in most good delis, but if it is too hard to come by, use honey instead.
use a stand mixer fitted with a dough hook).
towel and rest for 20 minutes.
for about 1½ hours or until doubled in size.
Make and rest the dough as instructed.
sprinkle the surface with salt. Cover and rest for 30 minutes.
Using your fingertips, press down on the dough to create lots of little indents.
Bake the focaccia for 15–18 minutes, then scatter over the goat’s cheese.
Bake for a further 5 minutes or until it looks golden and utterly irresistible.
Take the tray out of the oven and top with the prosciutto. Serve hot or warm.
Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45) Photography by Ben Dearnley.
Combine the sugar and strained tea in a non-reactive bowl, stirring to dissolve the sugar completely. Take a wide, deep crock or bowl, which will hold the fruit leaving stirring space, and add the fresh peaches and apricots. Pour the sweet tea over the fruit and stir in the water.
At day 3 or 4 the mix should be bubbling, and around day 6 or so it should seriously bubble and froth. Keep stirring and smelling for another couple of days, watching to see when the froth subsides, indicating that fermentation has slowed right down. Trust your nose; if it smells fruity and delectable don’t wait for it to improve, move to the next stage. Strain the mix through a fine-mesh sieve set over a bowl, pressing as much of the liquid from the fruit as possible. Decant the strained fruit wine into swing-top bottles and chill in the fridge.
This is best consumed within 1–2 weeks. Open daily to avoid overly boisterous effervescence.