Two weeks ago, we had this peach and almond cake, warm, with some ice-cream on the side. It was a simple but fulfilling dessert. You can use nectarine instead of peach or plums??? or perhaps, ripe pears. I am not a fan of plum because the ones sold in my local store are so bland and tasteless. Happy Baking!
Serve warm with whipped cream or ice cream.(there was no cream or ice-cream…sigh)
Peach and Almond Cake
Preparation time: 15 minutes; Baking time: 50 minutes; Makes: 1 x 8-inch round cake
- 150g (5.5oz, 1 cup + 2 tablespoons) all-purpose flour
- 1 ¼ teaspoons baking powder
- 125g (4.5oz, ½ cup) fine sugar
- Finely grated rind (zest) from 1 lemon
- 125g (4.5 oz, 1 stick + 1 tablespoon; 9 tablespoons) cold unsalted butter diced into cubes
- 2 large eggs room temperature, lightly beaten
- 2 tablespoons milk
- 50g (1/3 cup) slivered almonds
- 2-3 ripe peaches sliced into thin wedges
- 1 tablespoon sugar mixed with 1 teaspoon cinnamon (cinnamon sugar)
- Icing (confectioners) sugar to dust the top
- Sift the flour, baking powder and sugar into a bowl. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease and line the base of an 8-inch (20cm) spring form pan. Flour the sides.
- Add the sifted flour, lemon zest and butter to a food processor bowl and process until it resembles fine breadcrumbs.
- Add the eggs and milk and process using pulse action until just combined.
- Spread half the mixture evenly into the prepared tin (pan). Sprinkle with half the almonds and top with half the peach slices and half the cinnamon sugar.
- Spread the remaining batter evenly over the first layer of peach and arrange the remaining peach slices on top. Sprinkle with remaining almonds and cinnamon sugar.
- Bake 50 minutes or until golden and a skewer inserted in the centre comes out clean. Leave in the pan 10 minutes then transfer to a cooling rack.
- Serve warm with whipped cream or ice cream.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
- I baked at 350ºF (180ºC) for 50 minutes.
- For cup measures: (use 240ml cup) spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.