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spiced cake of peaches and cream

by Ada Parisi
5 min read

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!


Portions: 8 Preparation: cooking:
Nutrition facts: 200 calories 20 fat
Rating: 5.0/5
( 1 voted )



4 peaches

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

a clove

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


spiced cake of peaches and cream

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!

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Anto 17 September 2018 - 17:00

Hi Ada,
I am a doctor who lives in Rome and in addition to conterroneità we share the taste of good food and of our culinary tradition and not only with great craftsmanship in your blog gesstisci, but what I like most are the compliments (dishes, crystals cutlery etc) present in your refined taste pictures.
I therefore congratulate you and thank you because in your dishes every time meeting some of my childhood.
Anto Tomaselli

Ada Parisi 19 September 2018 - 11:47

Hello Antonio, heartfelt thanks. I always try to put some’ of colors and Sicilian atmosphere in my photographs and especially in dishes. I think we have the same memories, a wonderful land that we had to leave. A warm greeting, ADA

elisabetta corbetta 15 September 2018 - 08:47

Adorable this cake
A big kiss

Ada Parisi 19 September 2018 - 11:47

Thanks elisabetta!


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