Name: Almond and Peach Cake
Prep time: PT10-15M
Cook time: 40 min
Yield: 8-9 people
Ingredients: 100 gr all purpose flour; 60 gr potato starch; 60 gr Sonora flour (if you don't have it just use regular flour); 80 gr almond flour; 130 gr sugar; 60 gr butter; 40 ml almond oil; 16 gr baking powder (I used 1 bag of vanilla baking powder Pane Angeli ); 1 pinch salt; 1/2 cup sliced almonds; 4 peaches; 1/4 cup almond milk (or more, if needed ); 3 eggs; almond and vanilla extract (to taste)

Almond and Peach Cake

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!

Course

Dessert

Recipes with Video

10 Minute Recipes

Servings	Prep Time
8-9people	10-15minutes

Cook Time

40minutes

Servings	Prep Time
8-9people	10-15minutes

Cook Time

40minutes

Ingredients

100gr all-purpose flour
60 gr potato starch
60gr Sonora flourif you don't have it just use regular flour
80gr almond flour
130gr sugar
60gr Butter
40ml almond oil
16gr Baking powderI used 1 bag of vanilla baking powder Pane Angeli
1pinch Salt
1/2cup sliced almonds
4 Peaches
1/4 cup almond milkor more, if needed
3 Eggs
almond and vanilla extractto taste

Instructions

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.
Add the melted butter and almond oil (you can use all butter, or all oil).
Sift in the flours, the baking powder and the salt and mix well.
Chop two of the four peaches and add to batter together with some almond extract and vanilla extract.
Add as much almond milk as needed to make the batter nice and creamy.
Butter a cake pan the old-fashioned way with butter, flour and sugar. Avoid, if you can, cooking sprays.
Pour batter in, and use the remaining two peaches and the sliced almonds to decorate the top of the cake.
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