Peach and nut cake, an irresistible dessert for all occasions.

In the heat, the most appreciated desserts are fresh and made with seasonal fruit, desserts rich in natural flavors suitable for the palate of young and old. The base of this cake is butter, sugar, eggs, but no flour; instead, we have added chopped hazelnuts and almonds. It’s unique but very good, so it’s also suitable for those who are gluten intolerant. The cake is filled with jam and fresh peaches, simple, light, delicious, perfect for breakfast or snack time, and everyone will truly like it. Try it!

Here are some other delicious recipes with peaches:

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

399.39 Kcal

calories per serving

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Energy 399.39 (Kcal)
Carbohydrates 37.14 (g) of which sugars 31.98 (g)
Proteins 8.69 (g)
Fat 25.87 (g) of which saturated 7.64 (g)of which unsaturated 17.58 (g)
Fibers 3.74 (g)
Sodium 229.79 (mg)

Indicative values for a portion of 97 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 Peach and Nut Cake

2 oz oz butter
3/4 cup cup sugar
03 eggs
1 tbsp rum
2 pinches salt
3/4 cup cup hazelnuts (chopped)
3/4 cup cup almonds (chopped)
1 tbsp all-purpose flour
5 tbsps jam (peach)
3 tbsps pistachios (chopped)
3 peaches (fresh)

Tools

Electric Whisk Moulinex HM450 PrepMix, Electric Mixer, Power 450 W, 5 Adjustable Speeds and Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Gray
Bowl WMF 0645709990 Set 4 Kitchen Bowls in 18/10 Cromargan Stainless Steel

Steps for Peach and Nut Cake

Cut 2 oz of soft butter into cubes. Place it in a large bowl and beat it with the sugar using electric whisks until it becomes creamy
Add the salt, rum, and eggs one at a time, not adding the next egg until the previous one is well blended. Continue beating with electric whisks. Then incorporate the almonds and hazelnuts, mix well until the dough is smooth and soft
Grease a cake pan about 9 inches in diameter, (if you’re interested in purchasing click here) lightly flour it. Pour the batter inside and bake in a preheated oven at 340°F for about 30 minutes. Do the toothpick test, poke the center of the cake, and if it comes out dry, it’s ready. Remove from oven and let cool on a rack
Now let’s take care of the peaches, wash them, and dry them with paper towels. Cut them in half, remove the pit, and slice the flesh thinly. Spread the jam over the cake with a spatula, make sure it’s not too thick, place the peach slices on top, overlapping them, and sprinkle with chopped pistachios