Peach and Almond Cake
This cake is Nigel Slater's with my usual, interfering tweaks. I read about it in The Guardian. The photograph made me hungry (it also made the cake look as though the oven may have been too hot!). He calls it a cake for midsummer. I call it incredible.
I used a hand whisk, as I have no electric mixer. In Brooklyn you are not allowed to have electric mixers, and in fact a churn is preferred for making your own butter from the cow on your roof.
As I say, I whisked, and everything was fine. I omitted his orange zest. I added more peaches.
I folded in the very last handful of terrace blueberries and used dripping sweet yellow peaches from the market.
There is a lot of butter...Stick and a half.
This is divine. Truly. Moist, pillowy, luscious, light (in feel, certainly not in calories), with a slightly, ever so slightly sticky crust. I am smitten.
- 6 Ounce butter
- 6 Ounce sugar
- 12 Ounce ripe peach
- 2 large eggs
- 6 Ounce self-raising flour
- 4 Ounce ground almond
- a few drops of vanilla extract
- 5 Ounce blueberry
Heat the oven to 160'C or 320'F.
Peel, stone and cut the peaches into chunks about half an inch long. Cream the butter and sugar until pale and fluffy. Beat the eggs and add, a little at a time, to the creamed butter and sugar. If the mixture separates, stir in a tablespoon of the flour.
Mix the flour and almonds together and fold into the butter mixture, in two or three separate additions. Add the vanilla. Last, add the chopped peaches and blueberries. The mixture will be pretty firm by this time.
Scrape the mixture into a greased springform cake tin and bake for 1 hour and 10 minutes. Test with a skewer – if it comes out clean, then the cake is done. Leave the cake to cool for 10 minutes in the tin then loosen the edges, tip out and cool.
Read more at 66 Square Feet (The Food).