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Bourbon Peach Tea Cakes

Bourbon Peach Tea Cakes


Brown butter sage cakes...

  • 115 g 1/2 cup butter
  • 3-4 sage leaves
  • 115 g 1/2 cup sour cream
  • 2 eggs
  • 1 tsp vanilla
  • 100 g 1/2 cup sugar
  • 185 g 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Macerated peaches...

  • 3-4 small ripe peaches
  • 2 tbsp bourbon
  • 1 tsp sugar

Bourbon mascarpone...

  • 150 ml ' 2/3 cup heavy cream
  • 2-3 tbsp bourbon
  • zest of 1 lemon
  • 3 tbsp powdered sugar
  • 200 g 3/4 cup mascarpone


Brown butter sage cakes...

  • Spray a cupcake tin with non stick spray. Preheat the oven to 180C/350F
  • Brown the butter in a medium saucepan and the sage and allow to cool down.
  • Strain then add the sour cream, vanilla and eggs and whisk to combine.
  • Combine all the dry ingredients together and gradually add the wet.
  • Divide the batter between the cupcake holes and bake for 15-20mins.
  • Allow to cool slightly before turning out to cool on a rack

Macerated peaches...

  • Remove the stone out of the ripe peaches.
  • Place in a bowl and add the bourbon and caster sugar.
  • Allow to sit for at least 30mins

Bourbon Mascarpone...

  • Whip the cream, bourbon, icing sugar and lemon zest together till it forms soft peaks.
  • Beat in the mascarpone and place in a piping bag with a star nozzle.
  • Pipe a swirl of the cream on top of each cake.
  • Top with the macerated peach slices and a piece of sage leaf.