Almond Cake With Peaches and Cream
Published Aug. 11, 2021
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼cups/280 grams softened unsalted butter, plus more for the pan
- 1cup/128 grams all-purpose flour, plus more for the pan
- 1packed cup/125 grams almond flour or sliced, blanched almonds
- 1cup/125 grams confectioners’ sugar, plus more for serving
- 6large eggs plus 1 egg white, at room temperature
- ½teaspoon almond extract
- ½teaspoon fine sea salt
- 1¼cups/250 grams granulated sugar
- 2teaspoons vanilla extract
- 1½teaspoon baking powder
- Sliced peaches, for serving
- Whipped crème fraîche or whipped cream, for serving
Nutritional analysis per serving (12 servings)
438 calories; 27 grams fat; 13 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 7 grams protein; 186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
- Step 2
Place almond flour and confectioners’ sugar in a food processor and pulse to combine. Add egg white, almond extract and ¼ teaspoon salt, and process until it all forms a paste.
- Step 3
Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
- Step 4
Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining ¼ teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
- Step 5
Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
- Step 6
Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners’ sugar.
- Step 7
Just before serving, dust the top of the cake with confectioners’ sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.
Private Notes
Comments
Melissa, would this cake work with a gluten-free substitute for the wheat flour? Thanks.
Step 2 of the recipe results in almond paste. If you already have almond paste or wish to purchase it instead of making it, your Step 2 would be putting it into the food processer in chunks and then processing it until it turns into a softer, smoother paste. Then go on to Step 3 as written. I have made cookies and tarts with both purchased and homemade almond paste and, to be truthful, there isn't that much of a difference.
A full size cake is too much for my small household. I halved this recipe, (used 3 eggs plus the egg white) baked it in an 8” springform pan for 33 minutes. Perfection
Blended up a cup of whole hazelnuts in place of half of the almond flour and used nectarines instead of peaches on the top bc the peach offerings near me have been paltry this year—and this has been a *hit*. I have made some very good first impressions serving this cake to people! I like how the hazelnuts cut the marzipan flavor. I find that this recipe is best put together and then chilled in the fridge. Huge textural improvement (from something already pretty great).
Can you make this cake with almond flour only and eliminate the all-purpose flour so it is gluten free?
But how to do this if I don’t have a food processor?