Almond Cake, vanilla and Caramelized peaches: when I saw this cake on the cover of Salt and Pepper August, I fell in love. I knew he'd make it as soon as possible and I prepared as soon as it arrived in Sardinia with peaches San Sperate. Almonds are tree in the garden of his grandfather. I did the original recipe with a change: syrup peaches instead of the orange, given that the season is not suitable for citrus. The result is a moist cake, soft, with a strong taste of vanilla, with tangy hint of peaches. A really sweet summer, a pleasure to eat it! If you like desserts with peaches, also check out the cheese cake with peaches and glass, incredibly easy to prepare, the soft peach pie and almonds, the fresh tart with caramelized peaches and cream pudding with Pistachio, the cake with frangipane cream, peaches and pistachio or the peach trifle, Mascarpone and amaretto. Have a good day!
ALMOND CAKE, VANILLA AND PEACHES CARAMELIZED (doses for a mold of 20-22 centimeters)Print This
- FOR THE DOUGH:
- 90 grams of soft butter
- two eggs
- 150 grams of sugar
- 120 grams of almond flour
- 30 grams of double zero flour
- grated zest of one lemon
- 10 grams of baking powder
- FOR SEAL:
- three peaches
- 50 grams of brown sugar
- one tablespoon of sliced almonds
- FOR THE SYRUP:
- the pulp pureed of two peaches
- four tablespoons of sugar
- a whole berry bourbon vanilla
To prepare the almond cake, vanilla and peaches, Preheat the oven to 180 degrees.
Wash the peaches (I used nectarines, which are firmer), cut in half and then sliced not too thin. Heat a non-stick pan peaches and sugar, up to caramelize and until peaches are soft and not golden.
Assemble with electric whisk the butter and sugar, until frothy and fluffy. Add the eggs, one at a time, always working the mixture with whips. Then add the sifted flour and baking powder. Finally, add the almond flour and grated rind of one lemon.
Once you have a smooth paste, pour into a springform pan of 20-22 centimeters in diameter, lined with parchment paper. Sinking half of peach caramelized dough, sprinkle the surface of the almond cake, vanilla and peaches with sliced almonds and bake for about 40 minutes, until the cake will be golden brown and a toothpick, stuck in the middle of the cake, will not dry.
While the cake cools, cook in a saucepan the peach puree with sugar and the inner part of the half vanilla bean and the vanilla pod, cut into thin strips. Making Simmer for ten minutes, until the syrup will not thickened. Strain through a sieve.
Sprinkle almond cake, vanilla and peaches, now cold with syrup peaches, garnish the cake with caramelized peaches and remaining julienne of vanilla bean. Bon appétit.