Home » Soft peach and Almond Cake

Soft peach and Almond Cake

by Ada Parisi
5 min read

Soft peach and Almond Cake, so soft and fragrant that you'll love it. The peach pie is a classic recipe for breakfast, but this is enriched by many almonds into strips, that make it even more delicious. If you want to prepare, as I did, cake with fresh peaches, you have to use those to yellow skin, drier, that a cooked volts are preserved for longer. However, you can also prepare this cake in out-of-season using peaches that are in syrup or in preserves, after draining them well from the liquid in which they are stored.

The soft peach and almond cake is a creamy hearty dessert, because peaches inside tend to melt, while the crust is very crisp because sprinkled with brown sugar. I can't convince you with words that is the cake for you, you have to try it. If you like soft fruit cakes also try the mom's Apple Pie. The process is the same as the peach pie and you can look at it in the VIDEO RECIPE on my YouTube channel. You love peaches? Then try also to have a look at all my RECIPES DESSERT WITH PEACHES. Have a good day!Soft peaches and almond cake


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )



250 grams of flour 00

6-7 yellow peaches

150 grams of caster sugar

100 grams of eggs (2 large whole eggs)

100 grams unsalted butter

a pinch of salt

30 grams of peeled almonds, sliced

a tablespoon of vanilla extract

a sachet of baking powder

whole milk, to taste

butter and bread crumbs to the cake Pan, to taste

a few flakes of butter

4 tablespoons brown sugar


To prepare the soft cake of fresh peaches and almonds must first preheat the oven at 180 degrees. Butter a 24 cm cake tin with openable by hinge and sprinkle with the bread crumbs all over the surface, including the edges. Melt in a double boiler or in the microwave the butter, then let it cool.

In a large bowl whisk the egg along with an electric whisk eggs with sugar, vanilla and a pinch of salt: They will triple in volume and become very frothy, whitish and fluffy. Add the flour slowly continuing to mount with whips. Then stir the mixture melted butter, the packet of yeast dissolved in half a cup of milk and the almond flakes. The mixture should be soft.

Peel a peach, small dice it and add fruit to the mixture.

Peel the other peaches, slice into thick slices about half a centimeter. Pour the dough for the soft peach and almond cake into the pan and thread the peach slices perpendicularly on the surface of the cake, without leaving gaps, so that the cake is completely covered. Sprinkle the surface of the cake with brown sugar and some butter and bake for 40 minutes or so. Serve soft peach pie and almonds warm or at room temperature, after it has been dusted with icing sugar. This peach cake is delicious as it is, to be enjoyed at breakfast, but you can also serve it as a dessert in the accompanying vanilla ice cream or fishing.

MATCHING: The softness of the sweet wine of the Cinque Terre, in Liguria, does the Bill in this combination. We chose the "Sciacchetrà" of Cinque Terre Cellar in its version "reserve": smells like candied orange, dried figs, Dried apricots and hazelnut; the palate is complex, with the sweet sensation that binds well to that tasty. A good wine for meditation.

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Enia 2 October 2020 - 19:13

Hi Ada! I have a question: changes something if I use spe farme flour instead of that 00?

Ada Parisi 2 October 2020 - 20:39

Hello Enia, then, you change the leavening, because spe farte flour is weighing and for sweets it's not quite his death, but you could mix it with double-zero flour. Spe farro is delicious in sweets, but not in purity. You're used to using it yourself? A warm greeting, ADA

Patrizia October 12, 2015 - 15:08

Good morning, I'm glad to have by accident ADA found your blog! I'm passionate about everything that is sweet and especially Sicilian! I'll definitely try to this and all those that you're going to know why I have to find the dessert that will satisfy the taste of my boy eating only salted. Thanks. A hug.

Ada Parisi October 12, 2015 - 17:23

Hello Patrick, I will be so glad you found me! Now we have to find the sweet that it's okay to your boyfriend, give me some clues, Maybe it's already on the blog! For example a cake with salted caramel, or a light bitter chocolate mousse with orange soup! It will be my mission! A warm greeting, ADA

Jeanne August 1, 2015 - 16:33

Hi Ada! I stumbled upon your blog last week and soon I will try your recipes!
Can you tell me where to find vanilla extract powder, which one is the best and how much it costs?
Thanks, Jeanne

Ada Parisi August 2, 2015 - 11:17

Hello Joan. In Rome, costs about 16 euros, I find powdered extract from Geldings and is a brand product.
If I were to find, You can substitute the liquid extract, easier to find (It's called Euro Vanille in Pack of 75 ml).
Or you replace it with the classic vanilla bean.
Hi, ADA.

Sandra August 12, 2014 - 19:09

Proven and, What about… great!!! Congratulations! Really soft and tasty!

Sicilians creative in the kitchen August 13, 2014 - 00:09

Hello Sandra, I'm glad you enjoyed it and thank you for letting me know. at the next…

Sandra August 17, 2014 - 23:06

Hi Ada, I have three nectarines for precise Almond Cake, vanilla and Caramelized peaches… so next you! I'll let you know. Congratulations, This blog is awsome! Good summer

Sicilians creative in the kitchen August 18, 2014 - 23:47

Hello Sandra. great shot. waiting for news of your recipe. Thanks for the compliments. See you soon.

Patty August 1, 2014 - 22:10

Fresh from the oven, really so good-

Sicilians creative in the kitchen August 2, 2014 - 13:43

Hello and welcome! And of course thank you so much for having made my own recipe and tell me that you liked it! If you like cake with peaches wait a few days and get a spectacular! See you soon and thanks again! ADA

Stefania July 30, 2014 - 16:19

Hi Ada! You can use pure vanilla extract instead of vanilla extract that I have at home? I would do it over the weekend a little peach x dispose…

Sicilians creative in the kitchen July 30, 2014 - 23:52

Ciao Stefania, power can be. Obviously, I must say that vanilla is a chemical that contains no vanilla aroma inside, but many use it. Is’ just a matter of personal choice. Then, in your case, green light to vanillin. Thanks. Let me know and “Good luck with your work”

Sonia October 11, 2013 - 22:33

Hi, with the latest peaches for this recipe inspired me so much I tried dispose…and this he did!Yesterday I made this cake, with the only variant of almonds and not flakes, and it is really good!and also nice!
you could also do with peaches in syrup?

Sicilians creative in the kitchen October 12, 2013 - 12:23

Hello Sonia! Thank you so much for giving confidence to my cake! Sure you can prepare with peaches in syrup: you just have to drain well of the syrup, maybe even tamponandole, so they are less humid can. Let me know! ADA

Monica October 10, 2013 - 22:15

For sure good Apple pies and peaches…What perfume!yum…I wanted to know if you use butter instead of olive oil?However how?What changes?

Sicilians creative in the kitchen October 10, 2013 - 23:41

Hello Monica and welcome on my blog. I think you can use olive oil, but with these pies I've never done. Pero’ I use it in other preparations where, I put flour approx 50 milliliters on 250grams. but I can't tell if this quantity is correct for this sweet. You can try and see how it makes…Anyway tomorrow do a look at my recipe books and if I update you details. ADA

Alpha piscium October 8, 2013 - 21:19

lovely these two cakes, Apples and peaches with almond. Now you turn the oven mean some’ extra warmth in your home, I will definitely. :-)

Sicilians creative in the kitchen October 8, 2013 - 23:16

Hello and welcome to the blog! Well I'll start cranking out pies as soon as the weather permits! Soon there will be other, I must confess that I've devoted quite a lot in the last days! Hope to see you again and tell me if you like cakes, ADA

Silvia October 7, 2013 - 19:10

That's not fair! You still have all the fruit in the South more good…here in Romagna peaches son disappeared from the shelves to make room to pears and grapes. It will mean that I will keep good recipe for next year…


Sicilians creative in the kitchen October 7, 2013 - 23:26

Damn, though nectarines from Romagna are superb… You can do it with those in syrup, looks good too, sweetest obviously… Greetings Silvia, even your beautiful land!

Maria and Lucia October 7, 2013 - 15:58

We have included your recipe in our contest! Thank you so much for participating and… Good luck!!

Laura De Vincentis October 7, 2013 - 15:45

I can hear all the flavor of this cake so soft and sunny.

Sicilians creative in the kitchen October 7, 2013 - 15:48

Hi Laura, thanks! I made it with the fresh peaches and was really fragrant, but he told me a friend, He rebuilt with peaches in syrup, that she got the same highly scented… I guess I'll try again!

Peggy Cantrell October 7, 2013 - 14:14

Really inviting but for someone like me who is allergic to peaches who use fruit?

Sicilians creative in the kitchen October 7, 2013 - 14:18

Hi Rosaria and welcome on my blog. You can use either the apples, Pears, the plums (provided that beautiful boiled eggs). Follow the same procedure and will be fine. Let me know, ADA

Valentina October 7, 2013 - 10:43

Hi Ada :) I love this type of cakes, I'm a real cuddle :) Vist, a big kiss and good week :**

Sicilians creative in the kitchen October 7, 2013 - 14:19

Hello Vale! Yes it's true, are their cakes by milk or Tea Cup and cover on the couch! A hug, ADA

Veronica October 6, 2013 - 23:14

from the photos I see its softness and who knows’ that goodness compliments

Sicilians creative in the kitchen October 7, 2013 - 00:26

Hello Veronica, welcome to my blog. Thank you very much! in fact and’ really soft, l’ dough and’ experienced from decades of family cake!


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