ALMOND AND PEACH CAKE

By gaster16

Ingredients

• Peaches:
• 1 7 oz. tube almond paste
• 1 cup sugar
• 1-1/2 stick unsalted butter, room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup all purpose flour
• 1-1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large peaches, peeled, halved, cut into 1/2” slices
• 1/2 cup sugar
• 3/4 teaspoon grated lemon peel
• Brandied Cream:
• 1-3/4 cups chilled whipping cream
• 1/4 cup sugar
• 1-1/2 tablespoons brandy
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 325 degrees. Butter and flour 9” cake pan, line bottom with waxed paper. Cut almond paste into 6 equal pieces. Place 3 pieces in processor (reserve remaining piece for another use). Add 1/3 cup sugar to processor and blend until almond paste is ground to size of sugar granules about 1 minute. Add 1/4 cup butter and process until soft paste forms. Beat remaining 2/3 cup sugar and 1/2 cup butter in large bowl until blended. Add almond paste, eat until smooth. Beat in eggs 1 at a time then vanilla. Sift flour, baking powder and salt over, blend on low speed. Pour into prepared pan. Bake cake until brown and tester inserted into center comes out clean about 40 minutes. Cool 10 minutes, turn out onto rack. Peel off paper, cool completely.

Peaches:

Mix peaches, sugar and lemon peel in large bowl. let stand until sugar dissolves and syrup forms, tossing often, about 45 minutes.

Brandied Cream:

Beat whipping cream with 1/4 cup sugar, brandy and vanilla. Serve over cake and peaches.