Almond Cake, vanilla and Caramelized peaches

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)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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.

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14 comments

Veronica May 25, 2015 at 11:07

hello and congratulations!! The cake looks delicious and I would try to make. I wanted to know if I can replace the oil with the butter.
Thanks

Reply
Ada Parisi May 25, 2015 at 12:55

Veronica Hello and thanks! In theory yes, you can always do it by changing the amounts of the ingredients. But I do not know how to change, in the sense that I should try to do it again using oil. A eyes I would say that you can try 60-70 milliliters of vegetable oil, but I do not guarantee 100% result. Let me know if you decide to try! ADA

Reply
Sandra September 3, 2014 at 21:50

Proven! But I could not do the sciroppino peach… after having made puree and simmer remained fairly dense (perhaps peaches were too harsh?)… then I spread over the cake a thread of this “past” and I tell you, even one day it lasted! Buonissima the same! A greeting

Reply
Sicilians creative in the kitchen 4 September 2014 at 13:49

Hello Sandra! They were perhaps a little’ dure, to make the syrup very juicy peaches are needed. In any case the idea of ​​a sweet and syrupy layer seems to me an excellent alternative syrup, so congratulations! The important thing is that you enjoyed, This makes me happy! See you soon, ADA

Reply
Anna August 21, 2014 at 12:23

What good that you're! I love you, smack ! 🙂 Anna

Reply
Sicilians creative in the kitchen August 22, 2014 at 19:58

Thanks, Anna. Hello…

Reply
Mila August 20, 2014 at 12:50

Really great to be!!!

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Sicilians creative in the kitchen August 20, 2014 at 16:58

Yes, Mila. I'm used’ great. Hurry to make it before the end up peaches. Hello

Reply
ketty talented August 13, 2014 at 15:38

Hello Ada I could not help but notice your delicious cake too soon as I saw on salt & I and pepper’ I loved it and I'd love to do it but here are 39/40 degrees and today turning the oven not really find the courage. I intend to prepare more’ in the, Congratulations and good continuation summer 🙂

Reply
Sicilians creative in the kitchen August 13, 2014 at 21:38

Hi Ketty, How do I get it! I'm sweating like a sauna, but I had guests and I really wanted to prepare! From that viorno only cold dishes! Happy holidays, I embrace you!

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Angela August 11, 2014 at 11:53

Ada this cake I love it, I did not buy the August issue of Sale & Pepe and since you have redone this wonder I take this opportunity! I adore almonds :), Greetings and best loved holiday

Reply
Sicilians creative in the kitchen August 12, 2014 at 11:10

Angela thanks, This cake is very special, and above all simple enough. Hello, ADA.

Reply
sizzling Jan August 11, 2014 at 01:16

Looks good!!

Reply
Sicilians creative in the kitchen August 12, 2014 at 11:09

Thanks…!

Reply

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