Peach and Almond Cake
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Quantity: One pie with a diameter of 23 cm.
Complexity: easily
Quantity: One pie with a diameter of 23 cm.
A classic upside-down pie with caramelized peaches, made with a sponge dough and almonds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 120g unsalted butter, room temperature, plus more for the pan
- 1.5 cups of sugar
- 4 medium peaches or nectarines, pitted and cut into 6 wedges
- 1.5 cups premium wheat flour
- 1/2 cup whole almonds
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup whole milk
- Vanilla ice cream, for serving (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 23cm round baking pan with butter. Melt 1 tbsp (15g) butter in a medium skillet over medium heat.
Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, for 8-11 minutes, until golden brown. Pour the mixture into the prepared pan and tilt it from side to side to coat the bottom evenly. Arrange the peaches in a single, tightly packed layer on the bottom of the pan. - Place flour, almonds, baking powder and salt in a food processor and pulse until smooth.
- Beat the remaining 7 tablespoons butter and 3/4 cup sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add the eggs, one at a time, beating thoroughly between each addition. Combine with vanilla and almond extracts. Stir in the flour mixture in three stages, alternating with milk; mix until smooth.
- Pour the batter into the pan and spread it evenly over the peaches. Bake the cake for 45 minutes, until golden brown. Check for doneness by inserting a toothpick into the center; the toothpick should come out clean. Remove the cake from the oven and cool for 30 minutes. Then invert onto a serving plate and cool completely. Serve with ice cream.
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