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

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