Nectarine and amaretto cake

Nectarine and amaretto cake

Torta pesche e amaretto

By
From
The Italian Baker
Serves
8

Very few things say summer to me more than nectarines. In Italy we produce some very fine ones... so juicy and sweet! Amaretto loves nectarines, and I hope you will love this cake.

Ingredients

Quantity Ingredient
200g butter, at room temperature,plus extra for greasing
2-3 nectarines, depending on size
200g caster sugar
50g light brown sugar
1 teaspoon vanilla paste or extract
1 lemon, Finely grated zested
2 eggs
1 1/2 tablespoons amaretto or other almond liqueur, plus extra to finish
200g plain flour
50g ground almonds
1 1/2 teaspoons baking powder
100ml milk
300g chopped almonds
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C. Butter a 20-cm cake tin and line with baking parchment.
  2. Cut the nectarines in half, remove the stones and cut the nectarines in thin slices. Put into a bowl and set aside.
  3. In the bowl of stand mixer, or using a mixing bowl and hand-held electric beaters, cream the butter and both sugars together until pale and fluffy. Add the vanilla and lemon zest. Beat in the eggs one at a time and continue to beat until fully incorporated. Stir in the Amaretto.
  4. Sift the flour, ground almonds and baking powder together then fold into the mixture in three additions, alternating with the milk. Gently stir in 50g of the chopped almonds. Transfer the mixture to the prepared tin and fan the nectarine slices out over the batter in a sunburst pattern.
  5. Sprinkle the remaining chopped almonds all over the cake and bake for 40–45 minutes until dark golden, and caramelized in places. Leave to cool completely in the tin before inverting on to a plate. Dust with icing sugar or sprinkle with a splash of Amaretto, if you wish.
Tags:
baking
cakes
biscuits
Italian
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