The Mary Ann peach cake is a soft tart, a fresh and delicious dessert perfect for summer. The base of the Mary Ann peach cake is gluten-free but I leave the recipe in the notes to prepare it with traditional flour. The cream is soft and enveloping: a sweet and delicate peach puree mixes with mascarpone and whipped cream. Lots of fresh peaches for decoration and if you want to add a special touch, add some crumbled amaretto crumbs (only if certified gluten-free if the cake is dedicated to someone with celiac disease). Your Mary Ann peach cake will be perfect!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 1/4 cups rice flour
- 1/3 cup potato starch
- 1 tsp baking powder
- to taste butter (for the mold)
- to taste rice flour (for the mold)
- 5 peaches
- 1/2 cup sugar
- 1 cup mascarpone
- 1 cup heavy cream
Tools
The Mary Ann mold creates a cavity to fill with cream. It is necessary for soft tarts. It is called the smart mold. I chose the one you find below because it creates a deeper cavity that holds more cream.
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Immersion Blender Kenwood
- 1 Mary Ann Pan
- 1 Cake Tester
Steps
In the bowl of a stand mixer or with an electric mixer, beat the eggs with the sugar until they are pale and frothy. Add the flour with the potato starch and baking powder and mix well. Gradually add the rice oil or another vegetable oil of your choice and the milk, continuing to work with the whisks. Add the vanilla extract or vanillin. Pour the mixture into the appropriate Mary Ann pan, buttered and floured with rice flour, and bake in a preheated oven at 350 °F for 20/25 minutes. Always do the skewer test to be sure the cake is cooked as there is a difference between one oven and another. When the cake is cooked, remove it from the pan and let it cool.
Peel three peaches (about 200 grams clean) and cut them into small pieces. Transfer them into the immersion blender cup with the sugar and blend well to obtain a smooth cream. Work the mascarpone with the sugar (you can use the stand mixer or an electric mixer). Pour the peach cream into a bowl, add the mascarpone, and mix well with the whisks. Whip the cream until stiff peaks form and add it to the mascarpone cream a little at a time with movements from bottom to top to avoid deflating it.
With a spoon, pour the amaretto liqueur over the cake base. Add the peach cream and level it well with a spatula. Wash the remaining two peaches, dry them, cut them into thin slices, and arrange them on the cake creating a decoration. Place the cake in the refrigerator until ready to serve.
Notes
For the classic base: 3 eggs, 3/4 cup sugar, 2 cups all-purpose flour, 1/2 cup melted butter, 2/3 cup milk, 2 tsp baking powder. The procedure is the same to prepare it. Cooking: 340 °F preheated for 30/35 minutes.
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