- 10
Ingredients
- 1-3/4 cups (8-3/4 ounces) unbleached all purpose flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (7 ounces) plus 2 teaspoons granulated sugar, divided
- 7 ounces almond paste, grated
- 8 tablespoons (4 ounces/1 stick) unsalted butter, at room temperature
- 1-1/2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup canned coconut milk
- 3 firm but ripe peaches, pitted and thinly sliced
- Apricot Rum Glaze (recipe to follow)
- 1/4 cup apricot jelly
- 1 tablespoon rum
- 1/4 teaspoon pure vanilla extract
Preparation
Step 1
Directions:
1. Adjust oven rack to middle position and heat oven to 350℉. Generously buttered and flour a 10-inch fluted quiche pan or 9-inch cake pan, set aside.
2. Whisk flour, baking powder and salt in medium bowl to combine; set aside. In standing mixer fitted with paddle attachment, beat sugar and almond paste at medium-low speed until combined. Add butter and beat on medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
3. Reduce speed to medium, add vanilla and eggs, one at a time, beat until incorporated. Reduce speed to medium-low and add flour mixture in 3 additions, alternating with coconut, milk end with flour mixture. Beat until just combined. Remove bowl from mixer and stir with rubber spatula to finish. Pour batter into prepared pan and smooth top with small off-set spatula.
4. Arrange the peach slices, overlapping slightly, on top of the batter in a circular pattern (you might not need all the slices) and sprinkle with the remaining 2 teaspoons of sugar. Bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Cool on rack for 20 minutes before glazing
Apricot Glaze
1. Combine apricot jelly and rum in a small saucepan and warm mixture until loose and syrupy. Remove from heat and stir in vanilla until combined. Brush glaze over the top of peaches and cake. Let set for 15 minute before serving.