Home » Almond Cake, vanilla and Caramelized peaches

Almond Cake, vanilla and Caramelized peaches

by Ada Parisi
8812 views 5 min read

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!

ALMOND CAKE, VANILLA AND PEACHES CARAMELIZED (doses for a mold of 20-22 centimeters)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



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


three peaches

50 grams of brown sugar

one tablespoon of sliced ​​almonds


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.

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Veronica May 25, 2015 - 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.

Ada Parisi May 25, 2015 - 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

Sandra September 3, 2014 - 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

Sicilians creative in the kitchen 4 September 2014 - 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

Anna August 21, 2014 - 12:23

What good that you're! I love you, smack ! :-) Anna

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

Thanks, Anna. Hello…

Mila August 20, 2014 - 12:50

Really great to be!!!

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

Yes, Mila. Is’ great. Hurry to make it before the end up peaches. Hello

ketty talented August 13, 2014 - 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, complimenti e buona continuazione d’estate :)

Sicilians creative in the kitchen August 13, 2014 - 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!

Angela August 11, 2014 - 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

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

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

sizzling Jan August 11, 2014 - 01:16

Looks good!!

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



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