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Warm Rosemary-Brie Cake With Peach Preserves

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“Mmmmm - a way to make baked Brie even better. Homemade peach preserves balance the savory with rich summer sweetness. From the Miami Herald - attributed to McCormick.”
1hr 5mins

Ingredients Nutrition


  1. Heat oven to 325 degrees. Butter and flour a 9-inch springform pan. Mix flour, baking powder, rosemary and salt in small bowl; set aside.
  2. Slice cheese evenly into 3 horizontal layers. (Oil the blade for easier cutting.) Place 1 layer, skin-side down, in center of prepared pan. Cut remaining 2 layers into half-circles. Place, skin-side down, around brie in pan so that most of the bottom of the pan is covered. Set aside.
  3. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Mix in ¼ cup sugar and cream of tartar, beating until egg whites hold stiff peaks. Set aside.
  4. In another bowl, beat butter and remaining ½ cup sugar on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally.
  5. Beat in half the flour mixture, the milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
  6. Stir 1/3 of the beaten egg whites into the batter until well blended. Gently fold in remaining egg whites, blending well. Pour and spread batter over brie to create an even layer.
  7. Bake 35 to 45 minutes, until cake pulls away from pan sides and toothpick inserted in center comes out clean. Cool about 30 minutes in pan on wire rack.
  8. Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. (Refrigerate any leftover cake, reheating for 15 to 20 minutes in a 350-degree oven before serving.).

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