The peach, almond, and amaretti cake is a delicious, soft, and aromatic dessert with a moist and slightly soft texture.
I know I repeat myself, but I love summer fruits, especially peaches and berries, while in winter I love simple cakes like the margherita cake or the yogurt cake. In summer, I absolutely have to use fruit in desserts. Last week I published the soft summer fruit tart and the pan-cooked peach cake, two easy desserts that you really appreciated.
In the cake I’m proposing today, I combined almonds and amaretti with peaches, and I assure you they pair perfectly. I’m sure you’ll be surprised.
Don’t use overly ripe peaches, as they will release liquid during cooking, jeopardizing the success of the dessert. Always use sweet and firm fruit. The procedure is simple; you just need two bowls to separate powders and liquids and a hand whisk to mix everything.
Here are more peach-based recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 276.06 (Kcal)
- Carbohydrates 35.68 (g) of which sugars 18.96 (g)
- Proteins 5.75 (g)
- Fat 12.99 (g) of which saturated 2.18 (g)of which unsaturated 6.03 (g)
- Fibers 2.07 (g)
- Sodium 57.79 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup almond flour
- 3/4 cup sugar
- 1/2 cup plain natural yogurt
- 3 eggs (medium)
- 1/3 cup peanut oil (or 6 tbsp softened butter)
- 2 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 3.2 oz amaretti
- 3 nectarines (medium)
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Cake Pan springform, 9.5 inches in diameter
- 1 Sieve
Procedure
Wash the peaches, dry them, cut them into thin slices, and lay them on a plate with a sheet of absorbent paper (this helps absorb excess liquid).
In a bowl, whisk together the yogurt, eggs, sugar, oil (or softened butter), vanilla extract, and lemon zest.
Sift the flour with the baking powder and add them to the eggs; also add the almond flour and incorporate all the ingredients well. Finally, add 60 g of coarsely crumbled amaretti.
Transfer the mixture into the buttered and floured cake pan. Distribute the peach slices over the batter and top with 30 g of crumbled amaretti.
Bake the cake in a preheated oven at 350°F for 45/50 minutes, placing it in the lower part of the oven. Always perform the toothpick test to verify cooking. If the surface becomes too dark, cover it with a sheet of aluminum foil.
The peach, almond, and amaretti cake is ready; remove it from the oven and let it cool before transferring it to a plate.
Tips
Storage
The peach, almond, and amaretti cake can be stored in the fridge for 3/4 days; in summer, I prefer to store fruit cakes in the fridge and leave them at room temperature for 30 minutes before serving.
If you wish, you can also store it at room temperature but no more than 2 days because the fruit will tend to sour and change flavor.
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