spiced peach tart and custard, an absolute goodness. Summer is not over yet, at least given the heat I found returning to Rome (Some say that Sicily is warm has never lived in Milan or Rome). MA11, despite the heat, I try to lead you into temptation: turn on the oven to prepare this delicious, soft, creamy spicy peach pie and cream. Peaches, especially those of late varieties (such as peaches Leonforte PGI), They give their best in September and October and this cake reach a perfect balance thanks to the spice made from cinnamon, vanilla and clove, and the creamy sweetness of the custard.
That being said, If you do not want to prepare the custard, know that this cake is fine without: prepare the dough, peaches lying on the surface and continue following the recipe. Like this, the spicy peach pie will last a while’ longer. Is, for still exploit peaches, Also try to have a look at all my RECIPES DESSERT WITH PEACHES, including tart with caramelized peaches and cream pudding with Pistachio, the easy peach tiramisu, amaretto and mascarpone, the frangipane tart with pistachio cream and peaches, the soft cake with peaches and almonds a Crostata with panna cotta and fresh peaches. Have a good day!
DOSE OF A PIE 22-24 CM IN DIAMETER
200 grams of custard (here found the recipe)
100 grams of flour 00
40 grams of almond flour
75 grams soft butter
75 grams of brown sugar
10 grams of baking powder
2 whole eggs
a pinch of salt
Bourbon vanilla powder or extract, to taste
one teaspoon of cinnamon powder
brown sugar to sprinkle the cake, to taste
icing sugar to decorate the cake, to taste
Before preparing the spiced peach pie and cream, preheat the oven to 190 degrees static. Grease and flour the mold.
Put the butter in a large bowl, salt and sugar and beat with an electric mixer until mixture is puffy and fluffy. Add the eggs, one at a time, continuing beating until the eggs are not completely absorbed and the mixture aerated soft. Unite, floor plan, 00 flour and baking powder sifted together, always fitting the mixture with an electric mixer. Then add the cinnamon, vanilla, clove crushed to become dust. Finally, add flour incorporating almonds with a spatula.
Pour the mixture into the buttered. Peel the peaches, remove the stones and split them in half. Arrange the custard in spoonfuls over the dough, then cover each spoonful of custard with half peach (with the round part facing up), pressing so as to touch the bottom of the pan.
Mix a tablespoon of brown sugar with a little cinnamon and sprinkle the surface of the spicy peach cake and cream with this compound. Bake the cake for 40 minutes or until the cake will not be puffed and golden brown. Allow to cool the spicy peach pie and cream and sprinkle with icing sugar before serving. You can taste this cake warm or cold. Bon appétit!