Italian Peach Cake (Torta Alle Pesche)
This is the Italian peach cake I make when the yellow peaches come in. It is a humble butter cake, light and lemon-scented, with ripe peaches baked on top and a thin apricot glaze. As an Italian I bake with whatever is in season, and I love using the peaches when they come in.
Servings 10 people
Equipment
- KitchenAid Mixer optional
Ingredients
- 1 ½ cup sugar
- 5.6 oz Butter
- 1 cup all-purpose flour
- 5 Peaches
- 5 Eggs
- 1 Lemon zest
- 2 tablespoon Baking powder 1 packet
- 3 tablespoon Apricot jam: 3 tablespoons
- 1 tablespoon water or lemon juice
Instructions
- Grease and flour a high-sided cake pan.
- Peel the peaches, halve them, slice them into wedges, and arrange them in a circular pattern on the base of the pan.
- Place the softened, chopped butter in a bowl and whip it with the sugar until light and fluffy.
- Incorporate the 5 whole eggs one at a time, adding the next only when the previous one is fully integrated.
- Mix in the grated yellow lemon zest.
- Fold in the sifted flour combined with the baking powder to obtain a smooth batter.
- Pour the batter into the prepared cake pan over the peaches and smooth the top.
- Place the remainging peaches over the batter and let them sunk in.
- Bake in a preheated oven at 180°C (350°F) for approximately 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Unmold onto a wire rack and allow to cool.
- Brush over the peach slices the glaze and serve.
