A perfect summer cake to serve with lots of ice cream.
It’s super easy to prepare and delicious!
Peaches, almonds and amaretti cake
- Preparation time: 60 minutes
- Ingredients for 8 servings
- Difficulty: Easy recipe
- Ingredients
- For the sponge:
- 3 eggs
- 5 oz (150 grams) of sugar
- 5 oz (150 grams) of butter
- 5 oz (150 grams) of all-purpose flour
- 2 teaspoons (10 grams) of baking powder
- For the peaches:
- 4 peaches
- 1 knob of butter
- 4 tablespoons of sugar
- ½ glass of rum
- 3 oz (70 grams) of Amaretti cookies
- 3 oz (70 grams) of almonds
- Instructions
- Preheat the oven to 350°F.
- Coarsely chop the Amaretti cookies and almonds.
- Peel and slice the peaches. Put them in a pan with a knob of butter and the sugar. Cook the peaches over a very high heat for five minutes. Add the liqueur and caramelize them. Turn off the heat and let them cool.
- For the sponge, cream the butter and sugar until reaching a paler color. Add the eggs, one at a time, beating after each addition. Sift the flour and the baking powder and add to the mixture.
In a pan lined with lightly buttered parchment paper, pour in the mixture, then add the peaches and the crumbled almonds/Amaretti cookies. - Bake in the oven for about forty minutes.
- Serve warm with ice cream.
Tips to ensure the success of the dish:
- The eggs must be at room temperature.
- Caramelized peaches should be slightly drained from the vegetable water before adding them to the raw mixture.
- The timing of cooking in the oven is indicative because each oven cooks differently.
