The soft peach and amaretti cake is a simple, fragrant, and slightly moist dessert, perfect for any occasion. During the summer, you can make it with fresh peaches, preferably choosing the percoca variety, which is ideal for baking due to its firm and low-moisture flesh. In winter, you can opt for canned peaches, convenient and always available.
The combination of peaches and amaretti is one of the most successful in pastry: the contrast between the sweetness of peaches and the slightly bitter taste of amaretti creates a flavor balance 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. The typical softness of the cake is achieved by adding Greek yogurt, preferably peach-flavored to enhance the fruit’s flavor, but plain yogurt works as well.
The soft peach and amaretti cake is perfect for a wholesome breakfast, a tasty snack, or a sweet conclusion to a family meal. A versatile dessert, with a delicate flavor that is always appreciated.
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- Difficulty: Very Easy
- Cost: Very Cheap
- 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 make this dessert using superfine rice flour instead of all-purpose flour. Gluten-free amaretti are quite easy to find in stores, but make sure they are labeled as “gluten-free,” as well as these other ingredients: rice flour, baking powder, peach yogurt, amaretto liquor.
- 3 eggs (medium, at room temperature)
- 120 g sugar
- 150 g 0% Greek yogurt (peach-flavored, or plain)
- 190 g all-purpose flour (or gluten-free rice flour)
- 100 g amaretti (dry)
- 60 ml 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 Whisks
- 1 Spatula
- 1 Cake Pan 20 cm diameter
- Parchment Paper
How to Make the Yogurt Cake with Peaches and Amaretti
To make the soft yogurt and amaretti cake, start by placing the amaretti in a mixer (1) and blending them fairly finely (2). For this recipe, you need to use dry amaretti, not the soft ones, as they are impossible to blend. Peel the peaches and cut one into thin slices (3). These will be used to decorate the surface 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). Beat them for a few minutes with the electric whisks until fluffy and frothy (6).
While working the mixture with the whisks, gradually add the sunflower oil (7) and, if desired, the amaretto liqueur (8). Once these ingredients are well incorporated, add the flour and baking powder (9).
Continue working the batter with the whisks until you achieve a smooth and homogeneous mixture. At this point, set aside the electric whisks and use a spatula or a wooden spoon. Add the Greek yogurt (10) to the batter and gently fold it in with the spatula. Add the chopped amaretti (11) and mix them into the batter (12).
Finally, add the peach cubes (13) and mix to distribute them throughout the batter (14). Line a 20 cm 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 circular 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, it may require a few more or less minutes. Once fully baked, remove the cake from the oven (17) and let it cool completely before taking it out of the pan.
Serve the peach and amaretti cake for breakfast or as a snack. Being a fruit-rich and fairly moist dessert, it can also be served as a dessert at the end of a meal.
Storage
You can store the peach cake at room temperature for one or two days. After that, I recommend storing it in the refrigerator because, given the moisture of the fruit, it could easily develop mold.
