spiced cake of peaches and cream

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!

SPICY PEACH PIE AND CREAM

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • DOSE OF A PIE 22-24 CM IN DIAMETER
  • 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

PROCEEDINGS

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. Place the pastry cream by spoonfuls over the dough, then cover each spoonful of custard with half peach (with the round part facing upwards), pressing so as to touch the bottom of the pan.

Mix one tablespoon of brown sugar with a little’ cinnamon and sprinkle the surface of the cake spiced peaches 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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4 comments

Anto 17 September 2018 at 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.
thankful
Anto Tomaselli

Reply
Ada Parisi 19 September 2018 at 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

Reply
elisabetta corbetta 15 September 2018 at 08:47

Adorable this cake
A big kiss

Reply
Ada Parisi 19 September 2018 at 11:47

Thanks elisabetta!

Reply

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