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Peach Almond Cake

A tender gluten-free almond flour cake topped with fanned ripe peaches, sliced almonds and turbinado sugar.

Made once, last
cakedessertgluten-freealmondbaking
Illustration of Peach Almond Cake
Illustration

Ingredients

  • 2.5 cups blanched almond flour
  • 0.75 cups granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 4 large eggs, room temperature
  • 0.5 cups unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 tsp lemon zest, optional
  • 2 large ripe peaches
  • 0.25 cups sliced almonds
  • 1 tbsp turbinado sugar

Steps

1Prep the oven and pan

  1. Heat the oven to 350°F (175°C).
  2. Butter a 9-inch springform pan.
  3. Line the bottom of the pan with parchment.

2Slice the peaches

  1. Pit 2 large ripe peaches.
  2. Cut the peaches into 1/2-inch wedges; no need to peel.
  3. Pat the peaches dry with a paper towel.

3Whisk the dry ingredients

  1. In a medium bowl, whisk 2.5 cups blanched almond flour, breaking up any clumps.
  2. Whisk in 1.5 tsp baking powder.
  3. Whisk in 0.5 tsp kosher salt.

4Whisk the wet ingredients

  1. In a large bowl, whisk 4 large eggs, room temperature.
  2. Whisk in 0.75 cups granulated sugar and whisk for 1 to 2 minutes, until pale and a little thickened.
  3. Whisk in 0.5 cups unsalted butter, melted and cooled.
  4. Whisk in 1 tsp vanilla extract.
  5. Whisk in 0.5 tsp almond extract.
  6. Whisk in 1 tsp lemon zest (optional).

5Make the batter

  1. Fold the dry mixture into the wet with a spatula until no dry streaks remain.

6Top the cake

  1. Spread the batter in the pan.
  2. Fan the peach wedges over the top in overlapping rings, pressing them in lightly.
  3. Scatter 0.25 cups sliced almonds over the top.
  4. Sprinkle with 1 tbsp turbinado sugar.

7Bake

  1. Bake 45 to 55 minutes, until deep golden and the center springs back when pressed.
  2. Insert a toothpick in the center, between peaches; it should come out with a few moist crumbs.

8Cool and serve

  1. Cool in the pan at least 30 minutes before releasing the ring.
  2. Release the ring from the pan.
  3. Serve warm or at room temperature.