Peach Raspberry Almond Cake Food

PEACH ALMOND CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
• Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
• In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
• Add the dry ingredients to the wet ingredients and stir with your spatula until they're all blended together. Add the sour cream and stir until it's fully incorporated.
• Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
• Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it's on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.

PEACH - RASPBERRY ALMOND CAKE

Steps:

• Preheat oven to 180C/ 160C fan forced.
• Spray 18cmx28cm slice pan.
• Beat butter and sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
• Stir in almond meal, flour, baking powder and custard.
• Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
• Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
• Serve with vanilla ice-cream.

ALMOND CAKE WITH PEACHES AND CREAM

Steps:

• Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
• Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
• 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.
• Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
• 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.
• Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
• 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.

ALMOND AND RASPBERRY TORTE

Steps:

• Butter the cake pan, line the base with waxed or parchment paper, and then butter and flour it. Wash the raspberries, dry them on paper towels, and then snip off the blossom ends and stems. Sift together the flour, baking powder and salt. Heat the oven to 350 degrees. Cream the butter until smooth in an electric mixer. Add the sugar and continue to beat until soft and light, 2 to 3 minutes. Beat in the egg until well mixed, about 1 minute. Stir in the ground almonds by hand, followed by the flour mixture. Expect the batter to be quite stiff. Spread half the batter in the cake pan. Sprinkle the fruit on top and dot with the remaining batter so the fruit is almost covered. Bake until the torte starts to shrink from the sides of the pan and the top is firm when lightly pressed with a fingertip, 45 to 55 minutes. The top will be rustic looking, like a crumble. Let the torte cool for 10 to 15 minutes in the pan, then loosen the sides and slide the torte onto a rack to cool completely. Sprinkle it with confectioners' sugar and serve it warm or at room temperature.

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

RASPBERRY-PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
• Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
• Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.