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Sunday, 20 June 2010

Peach & Almond Pie

You honestly can't beat Summer fruit. As much as I love the crunchy apples and juicy pears of Autumn and Winter, they simply can't compare to the colourful abundance of apricots, peaches, melons and berries you get in the warm season. My greengrocer yesterday was displaying such a variety of Summer fruit, all smelling enticing and sweet, that I suddenly got an urge for baking a peach pie! I decided to follow the recipe I use for making plum and walnut cake (which may sooner or later end up on the blog, too!), which is Nigel Slater's; however I implemented a few changes, such as roasting the peaches in honey before incorporating them to the cake batter; using self raising flour; and substituting the chopped walnuts with flaked almonds. Yum! Half of it's already gone...not all eaten by myself alone, mind you!

INGREDIENTS (for 6-8 people)

  • 150 gr butter
  • 150 gr golden caster sugar
  • 3 large eggs
  • 75 gr self-raising flour
  • 100 gr ground almonds
  • 50 gr of flaked almonds
  • 1 tablespoon of honey
  • 8 ripe peaches
  • A loose-bottom cake tin
Peel your peaches and cut them into quarters. Drizzle with honey and bake in a pre-heated oven at 180°C for about 20 minutes.
In the meantime, take a sheet of baking parchment and put the bottom of your cake tin on top of it; trace its circumference with a pencil and cut along it using scissors, so that you end up with a disc of paper. Using some butter as glue, line the bottom of the cake tin with this baking parchment disc.  

Beat the butter and sugar together until it is really creamy and fluffy, and resembles vanilla ice-cream. 
Break the eggs in another bowl and beat them lightly with a fork; incorporate them into the sugar and batter mix bit by bit, then fold in the flour and ground almonds. Lastly, add the flaked almonds.
Now, add in your roasted peaches, that you would have left to cool first - don't add the peaches hot out of the oven to the mixture or they'll start to cook the eggs and mess up the delicate chemical process that is baking a cake!
 Pour the batter into the cake tin and put it in the oven, still at 180°C (I don't use the fan-assisted function for cakes as I find it dries them too much), for 40-45 minutes. Insert a skewer in to test whether it's ready; if it comes out clean, then it is. 

Leave it to cool for about one hour before removing from the tin. Serve alongside vanilla ice-cream or in a deep bowl, with cream poured all over it!

4 comments:

Cecilia said...

Ire, I have just tried this recipe!
I am so happy about the result! the cake is simply scrumptious! It came out fluffy and incredibly moist! I love the idea of combining flour together with ground almonds! it gives the cake such a special taste! I have to pass this recipe onto my mum as she is a big fun of almonds (she loves marzipan.. I said it all).
I enjoyed a huge slice of the cake with a scoop of vanilla ice cream ;) naughty me! but I deserved that !

Focaccia al Rosmarino said...

Thanks Cecia! I am really, really pleased you liked it! You could send your mum the link to the Italian version of the blog for this recipe and she'll be ready to go :-) Thank you for your feedback, it is much appreciated!

Sally Whittingham said...

Hi Irene! I am a friend of Sal Meredith, who has been staying with me in S W of France for a week. Yesterday she and our other friend Sue picked the crop of peaches from our tree and sliced them up. This morning I made some peach icecream, and now I shall be making your pie, which looks absolutely lovely. In addition, my husband and I are about to start to learn Italian so we will be practising sometimes on your Italian blog.

Focaccia al Rosmarino said...

Hi Sally! Thank you so much for your comment, I am absolutely delighted that you, Sal and Sue have decided to make this recipe! Please let me know what you think of it. The idea of peach ice-cream sounds lovely, too, I'd be interested to learn how you make it. Peaches ripened by the Southern France sun have to taste heavenly! Bravissima for choosing to learn Italian, too - it's a great language ;-) Enjoy the rest of your holiday, love to you all!