The Peach and Almond Skillet Cake is the perfect dessert to make in summer. Its preparation is very simple, but what I like most (given the high temperatures these days) is that it is cooked entirely in a pan on the stovetop. For this recipe, I used an 11-inch skillet with an 8-inch base and its lid equipped with a steam release valve, a small hole that allows the steam to escape. I’m sure once you try it, you won’t leave this recipe.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 373.19 (Kcal)
- Carbohydrates 38.09 (g) of which sugars 27.25 (g)
- Proteins 9.09 (g)
- Fat 21.18 (g) of which saturated 2.02 (g)of which unsaturated 6.48 (g)
- Fibers 4.03 (g)
- Sodium 84.08 (mg)
Indicative values for a portion of 138 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
- 3/4 cup sugar
- 3 eggs
- 8 g lemon zest (grated)
- 3 1/3 tbsp corn oil
- 3 1/3 tbsp milk
- 3/4 cup all-purpose flour
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 5 yellow peaches (ripe)
- 2 tbsp lemon juice
- 3/4 cup sliced almonds
- 1 tsp powdered sugar (for decoration)
- 1 tsp butter (for greasing the pan)
Tools
- Kitchen Scale
- Electric Mixer
- Spatula
- Sifter
- Skillet 11 inches
- Bowl
- Parchment Paper
Steps
To work better, prepare all the weighed ingredients on the work surface.
Butter the skillet and cover the bottom with a circle of parchment paper. Peel the peaches, cut half into slices and the rest into pieces. Place them in a bowl and pour the lemon juice over them, mix and let them drain well. Place the slices in the skillet in a radial pattern and sprinkle them with half of the sliced almonds.
Pour the whole eggs and sugar into the bowl and beat them with the electric mixer. Continuing to mix at low speed, add the oil in a stream, room temperature milk, grated lemon zest, and salt.
Using the spatula, gently add the sifted all-purpose flour and baking powder, and the almond flour. Add the remaining almonds and peach pieces and fold them into the batter.
Pour everything into the prepared skillet with the peaches and cook with the lid on very low heat using a flame diffuser for 50 minutes. Using a flat lid, flip the cake so it dries on the bottom as well and leave it on the heat for another 5 minutes. Turn off the heat, remove the parchment paper, and slide it onto a plate. Once cooled, sprinkle with powdered sugar.
