In summer, stone fruit such as peaches make a beautiful addition to cakes like this one layered with cream.

Serves
8-10

Preparation

25min

Cooking

1hr

Skill level

Easy
By
Average: 5 (1 vote)
Yum

If peaches aren't in season, nectarines, plums and berries will work as nicely in this recipe.

Ingredients

  • 250 ml (8½ fl oz/1 cup) full-cream (whole) milk
  • 1 tbsp lemon juice
  • 300 g (10½ oz/2 cups) plain (all-purpose) flour
  • 80 g (2¾ oz/¾ cup) almond meal
  • 1 tsp baking powder
  • 250 g (9 oz) unsalted butter, softened at room temperature, plus extra for greasing
  • 460 g (1 lb/2 cups) caster (superfine) sugar
  • 4 eggs
  • 185 ml (6 fl oz/¾ cup) pouring (single/light) cream
  • ½ tsp vanilla extract
  • 3 tbsp icing (confectioners’) sugar
  • 2 peaches, stones removed, cut into thin wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 23-cm (9 in) springform cake tin with baking paper.

2. Combine the milk and lemon juice in a small bowl and set aside.

3. Combine the flour, almond meal and baking powder in another bowl and set aside.

4. Using electric beaters or a stand mixer, beat the butter and gradually add the sugar, until pale and creamy. Add 1 egg and beat until well combined, then repeat with the remaining eggs, beating well between each addition.

5. Beat through half the milk mixture followed by half the flour mixture, until well combined. Repeat with the remaining milk and flour mixtures.

6. Transfer the batter to the prepared tin and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.

7. Leave the cake to cool in the tin for about 10 minutes, then remove from the tin and transfer to a serving plate. Use a large serrated knife to cut the cake in half horizontally and carefully remove the top half.

8. Beat the cream, vanilla and 2 tablespoons of the icing sugar to form soft peaks. Spread half the cream on the bottom layer of the cake, then carefully replace the top layer of the cake. Spread the remaining cream over the top and arrange the sliced peaches on the cream. Finely sieve the remaining icing sugar over the cake, then cut into thick slices and serve.

 

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99