Peach and Amaretti Cake
Peaches are my favorite summer fruit with which I prepare lots of recipes, soft cakes, tarts, and spoon desserts like the peach tiramisu are never missing in my house, much to the delight of the whole family. This summer has been really scorching but I can’t resist turning on the oven to make my beloved peach cake, simply perfect for breakfast or a sudden sweet craving.
Today I found a pack of amaretti nearing expiration in the pantry, a flavor that goes perfectly with fruits like apples and peaches, so I decided to make a new version, the peach and amaretti cake.
As always, I used vegetable oil but you can substitute it with butter if you prefer.
For the recipe I used yellow nectarines, but you can substitute them with other varieties of peaches as long as they are sweet and firm.
Here are other peach recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 241.26 (Kcal)
- Carbohydrates 39.74 (g) of which sugars 18.94 (g)
- Proteins 4.58 (g)
- Fat 8.25 (g) of which saturated 1.80 (g)of which unsaturated 5.91 (g)
- Fibers 1.33 (g)
- Sodium 50.43 (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
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup peanut oil (or 1/3 cup of softened butter)
- 1/2 cup milk
- 3 1/2 oz amaretti cookies
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated or half a vial of bitter almond)
- 3 nectarines (sweet and firm – about 1 1/3 lbs)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Scale
- 1 Cake pan springform, 9.5 inches in diameter
Procedure
First, wash the peaches, dry them, and cut two into half-inch slices and one into small cubes, about half an inch. Place them on a plate lined with paper towels to absorb excess juice. Use sweet and firm peaches; if they are too ripe, they will release too much liquid while baking, compromising the cake’s outcome.
Crush the amaretti and set aside.
Crack the eggs into a bowl, add the sugar, and mix well with a hand whisk, then add the milk, oil, vanilla, and lemon zest.
Incorporate the sifted flour with the baking powder, then add 2 1/2 oz of crushed amaretti and the diced peach.
Pour the mixture into the buttered and floured cake pan and level it with the back of a spoon. Arrange the peach slices on the surface and garnish with the remaining amaretti.
Bake the cake in a preheated static oven at 350°F for about 45 minutes, positioning it on the lowest rack.
Perform the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes.
If the cake’s surface darkens too much, cover it with aluminum foil.
The peach and amaretti cake is ready; let it cool before removing it from the mold.
Advice
Storage
The peach and amaretti cake keeps in the refrigerator for 3/4 days well covered.
Before serving, leave it at room temperature for 30 minutes.
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