MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Almond Cake With Peaches & Cream
 Categories: Cakes, Desserts, Fruits, Dairy
      Yield: 10 Servings

  1 1/4 c  Unsalted butter (280 g);
           - softened,
           - more for the pan
      1 c  A-P flour (128 g);
           - more for the pan
      1 c  Almond flour or
           - sliced blanched almonds
           - (125 g); packed
      1 c  Confectioners' sugar
           - (125 g);
           - more for serving
      6 lg Eggs; room temperature,
           - plus:
      1    Egg white; room temperature
    1/2 ts Almond extract
    1/2 ts Fine sea salt
  1 1/4 c  Granulated sugar (250 g)
      2 ts Vanilla extract
  1 1/2 ts Baking powder
           Peaches; sliced, for serving
           Whipped creme fraîche or
           - whipped cream; for serving

  Set oven @ 325°F/165°C.

  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 1/4 ts 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 1/4 ts 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" pan and 70 to 80 minutes
  for a 9" 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 by Lindsey Shere

  Adapted by: Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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