Almond and Peach Cake

Almond and Peach Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a lovely summer cake. I love it for breakfast, tea, or dessert, maybe with some vanilla gelato or ice cream. There isn't much sugar, so I feel better giving it to Catherine. She loves it!
    < class="wpurp-recipe-tags-course"> CourseDessert < class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes
Servings Prep Time
8-9 people 10-15 minutes
Cook Time
40 minutes
Servings Prep Time
8-9 people 10-15 minutes
Cook Time
40 minutes
Almond and Peach Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a lovely summer cake. I love it for breakfast, tea, or dessert, maybe with some vanilla gelato or ice cream. There isn't much sugar, so I feel better giving it to Catherine. She loves it!
    < class="wpurp-recipe-tags-course"> CourseDessert < class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes
Servings Prep Time
8-9 people 10-15 minutes
Cook Time
40 minutes
Servings Prep Time
8-9 people 10-15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Beat the eggs and the sugar until light and fluffy. Use a hand mixer, this approximately takes 5 minutes, but don't be afraid of beating for longer than that. It will only help the cake.
  2. Add the melted butter and almond oil (you can use all butter, or all oil).
  3. Sift in the flours, the baking powder and the salt and mix well.
  4. Chop two of the four peaches and add to batter together with some almond extract and vanilla extract.
  5. Add as much almond milk as needed to make the batter nice and creamy.
  6. Butter a cake pan the old-fashioned way with butter, flour and sugar. Avoid, if you can, cooking sprays.
  7. Pour batter in, and use the remaining two peaches and the sliced almonds to decorate the top of the cake.
  8. Bake at 375F for 40 minutes. Use a stick to cake after 40 minutes.
Recipe Notes

I have discovered Sonora flour through the Tehachapi Project that is working to preserve heritage and heirloom grains. I love experimenting with flours in my baking, but if you don't have it, simply add the same amount of all purpose flour or pastry flour. If you end up trying another kind of flour, I would love to hear from you, and see the result!  https://www.tehachapigrainproject.org/about-the-project 

Share this Recipe

Leave A Comment

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.