Subj : Hard Times Recipes - 09
To   : All
From : Dave Drum
Date : Sat Oct 18 2025 05:04:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Cake w/Peaches & Cream
 Categories: Cakes, Desserts, Fruits, Dairy
      Yield: 11 servings
 
  1 1/4 c  (280 g) softened unsalted
           - butter' more for the pan
      1 c  (128 g) A-P flour; more for
           - the pan
      1 c  (packed) 125 g almond flour
           - or sliced blanched almonds
      1 c  (125 g) confectioners'
           - sugar; more for serving
      6 lg Eggs; room temp
           +=PLUS=+
      1    Egg white; room temp
    1/2 ts Almond extract
    1/2 ts Fine sea salt
  1 1/4 c  (250 g) granulated sugar
      2 ts Vanilla extract
  1 1/2 ts Baking powder
           Sliced peaches; for serving
           Whipped creme fraîche or
           - whipped cream; for serving
 
  Set oven @ 325ºF/165ºC.
  
  Butter and lightly flour a 9" or 10" springform pan.
  
  Place almond flour and confectioners’ sugar in a food
  processor and pulse to combine. Add egg white, almond
  extract and ¼ teaspoon salt, and process until it all
  forms a paste.
  
  Add granulated sugar to the food processor and pulse
  until everything is well combined and crumbly. Add
  butter and vanilla, and continue processing until light
  and fluffy, about 2 minutes. With the machine running,
  add eggs one at a time, processing until smooth between
  eggs.
  
  Stop the machine, scrape down the sides with a rubber
  spatula, and add flour, baking powder and remaining ¼
  teaspoon salt. Pulse a few times, until the dry
  ingredients are just integrated. (Be careful not to
  overprocess.)
  
  Pour the batter into the prepared pan. Bake until the
  cake is golden on top and a toothpick inserted into the
  center comes out clean, about 60 to 70 minutes for a
  10-inch pan and 70 to 80 minutes for a 9-inch pan.
  Transfer the pan to a wire rack and let cake cool
  completely before unmolding and serving.
  
  Put the peach slices in a bowl and taste a slice. If
  they seem tart, sprinkle peaches with a little
  confectioners’ sugar.
  
  Just before serving, dust the top of the cake with
  confectioners’ sugar. You can serve slices of the cake
  with the peaches and cream on the side or dollop some
  whipped cream on top of the cake and top with the
  peaches before cutting.
  
  Recipe from: Lindsey Shere
  
  Adapted by: Melissa Clark
  
  Yield: 10 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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