The invisible peach cake is a delicious dessert, not the usual soft peach cake and light, but a creamy and moist dessert that can be sliced and enjoyed as is or accompanied by a scoop of vanilla ice cream; let’s say the texture is a cross between a clafoutis and a soft cake.
Years ago, I made the original recipe with apples created by Eryn, a French blogger, it was so successful that it became popular online and even today you can find it almost everywhere.
Today I had some sweet and firm nectarines like apples so I thought of creating a new recipe, the invisible peach cake and it turned out really great.
To prepare it, you need sweet and very firm peaches so you can slice them thinly with a mandoline or a sharp knife. The batter is made with very few ingredients, but I made some changes to have a slightly thicker batter that goes well with the peaches. If you wish, try it and let me know what you think.
Try the other recipes with peaches:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
- Energy 153.96 (Kcal)
- Carbohydrates 24.41 (g) of which sugars 12.82 (g)
- Proteins 3.42 (g)
- Fat 5.57 (g) of which saturated 1.53 (g)of which unsaturated 3.71 (g)
- Fibers 1.48 (g)
- Sodium 48.26 (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
- 4 nectarines (firm and sweet, 7 oz each)
- 1 1/8 cup all-purpose flour
- 1/4 cup sugar
- 2 eggs (medium)
- 1/8 cup peanut oil (or butter)
- 1 1/3 tbsp whole milk
- 3 1/3 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch salt
- 2 tsp butter
- 1 tbsp all-purpose flour
- 1 tbsp brown sugar
Tools
- 1 Mandoline
- 2 Bowls
- 1 Electric whisk
- 1 Baking pan springform, 9 inches in diameter
- 1 Spatula
Procedure
To make the invisible cake, you need sweet and very firm peaches that can be sliced with a mandoline; if you use ripe peaches, they will release a lot of liquid during baking, and the dessert will not turn out well.
In a bowl, beat the eggs (at room temperature) with the sugar until they become light and frothy.
Add the sifted flour and baking powder to the beaten eggs, mixing the batter gently.
Add the vegetable oil (or softened butter), milk, vanilla, and lemon zest, always mixing from top to bottom to prevent deflating the batter.
Wash the peaches, peel them, remove the pit, and slice them very thinly with a mandoline or knife.
Add them to the batter, trying to incorporate without breaking them; I use two spoons for this.
Butter and flour a 9-inch pan, transfer the batter to the pan, and level it well. Sprinkle the surface with brown sugar.
Bake the cake in a preheated static oven at 356°F for about 50-55 minutes.
Always do the toothpick test to check if it’s done, and if required, extend the baking time by a few minutes. Remember, it is a moist cake, so it will not rise like soft cakes and will be noticeably moister.The invisible peach cake is ready, remove it from the oven and let it cool completely before removing it from the pan. If you want to make it even more indulgent, serve it with a scoop of vanilla ice cream.
Advice
Storage
The invisible peach cake can be stored in the refrigerator for 3-4 days. Serve it cold or warm with a delicious scoop of vanilla ice cream.
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