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, I remind you to have a look at all my RECIPES DESSERT WITH PEACHES.Have a good day!
FOR THE DOUGH:
90 grams of soft butter
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
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. Affondare metà delle pesche caramellate nell'impasto, 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.