The soft peach and amaretti cake is a simple, fragrant, and slightly moist dessert, perfect for any occasion. During the summer, you can prepare it with fresh peaches, preferably choosing the percoca variety, which, thanks to its firm and less watery flesh, is ideal for baking. In winter, instead, you can opt for canned peaches, practical and always available.
The combination of peaches and amaretti is one of the most successful in pastry: the contrast between the sweetness of the peach and the slightly bitter aftertaste of the amaretti creates a balance of flavors that makes this dessert irresistible.
The recipe for the soft peach and amaretti cake is easy and quick: you just need to finely chop the amaretti and incorporate them into a classic batter made of eggs, sugar, flour, and sunflower oil, which replaces butter for a lighter version. What gives the cake its typical softness is the Greek yogurt, preferably peach-flavored to enhance the fruit’s taste even more, but if you can’t find it, plain yogurt will do.
The soft peach and amaretti cake is perfect for a wholesome breakfast, a tasty snack, or to sweetly conclude a family meal. A versatile dessert, with a delicate flavor, always appreciated.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 305.17 (Kcal)
- Carbohydrates 46.19 (g) of which sugars 21.80 (g)
- Proteins 7.60 (g)
- Fat 10.93 (g) of which saturated 1.91 (g)of which unsaturated 8.36 (g)
- Fibers 1.13 (g)
- Sodium 131.82 (mg)
Indicative values for a portion of 107 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 for a 20 cm (8-inch) diameter peach and amaretti cake
If you are celiac, you can prepare this dessert using superfine rice flour instead of all-purpose flour. Gluten-free amaretti are quite easily found in stores, but they naturally must have the label “gluten-free,” as well as these other ingredients: rice flour, baking powder, peach yogurt, amaretto liqueur.
- 3 eggs (medium, at room temperature)
- 120 g (about 1/2 cup) sugar
- 150 g (about 2/3 cup) Greek yogurt 0% fat (peach-flavored, or plain)
- 190 g (about 1 1/2 cups) all-purpose flour (or gluten-free rice flour)
- 100 g (about 1 cup) amaretti (dry)
- 60 g (about 1/4 cup) sunflower oil
- 1 tablespoon amaretto (liqueur) (optional)
- 2 Percoca peaches
- 1 packet baking powder (16 g)
- 1 pinch salt
Tools
- 1 Mixer
- 1 Cutting board
- 1 Knife
- 1 Bowl
- Electric whisk
- 1 Spatula
- 1 Cake pan 20 cm (8 inches) in diameter
- Parchment paper
How to prepare the yogurt cake with peaches and amaretti
To make the soft yogurt and amaretti cake, start by placing the amaretti (1) in a mixer and blend them until fairly fine (2). It is necessary to use dry amaretti for this recipe, not soft ones which are impossible to blend. Peel the peaches and cut one into thin slices (3). You’ll need these to decorate the top of the cake.
Cut the other peach into fairly small cubes (4). These will be added to the cake batter. In a bowl, crack the eggs and add the sugar and a pinch of salt (5). Whisk them for a few minutes with an electric whisk, until you get a fluffy and frothy mixture (6).
While mixing with the whisk, gradually add the sunflower oil (7) and then, if you like, the amaretto liqueur (8). After incorporating these ingredients well, add the flour and baking powder (9).
Continue to mix the batter with the whisk, until you get a smooth and homogeneous mixture. Now, put aside the electric whisk and use a spatula or a wooden spoon. Gently fold in the Greek yogurt (10) using the spatula. Add the chopped amaretti (11) and incorporate them into the mixture (12).
Finally, fold in the peach cubes (13) and mix to distribute them throughout the batter (14). Line a 20 cm (8-inch) cake pan with parchment paper and pour in the batter, leveling it well with the spatula (15).
Decorate the surface of the cake with the thinly sliced peaches, arranging them in a radial pattern (16). Bake the soft peach and amaretti cake in a preheated oven at 356°F (static) for about 45 minutes, always performing the toothpick test before removing it from the oven. Depending on the moisture of the peaches, a few minutes more or less may be needed. When the cake is perfectly cooked, remove it from the oven (17) and let it cool completely before removing it from the pan.
Serve the peach and amaretti cake for breakfast or a snack. Since it’s a cake rich in fruit and fairly moist, it can also be served at the end of a meal.
Storage
You can store the peach cake at room temperature for a day or two. After that, I recommend storing it in the refrigerator because, given the moisture from the fruit, it could easily develop mold.
