Best Almond Meringue Cake With Peaches Recipes

Peach Almond Cake image

Provided by Beeta @ Mon Petit Four

Categories Dessert

Time 1h5m

Number Of Ingredients 13

1.5 cups almond flour
1.5 tsp baking powder
1 tsp cinnamon
pinch of salt
6 tbsp unsalted butter, softened
2/3 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp grated lemon zest
1/4 cup sour cream
1.5 peaches, sliced 1/4" thin
almond flakes
powdered sugar, for topping

Steps:

Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
Add the dry ingredients to the wet ingredients and stir with your spatula until they're all blended together. Add the sour cream and stir until it's fully incorporated.
Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it's on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.

Nutrition Facts : Calories 256 calories, ServingSize 10 Servings

Almond Cake With Peaches and Cream image

Provided by Melissa Clark

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 1/4 cups/280 grams softened unsalted butter, plus more for the pan
1 cup/128 grams all-purpose flour, plus more for the pan
1 packed cup/125 grams almond flour or sliced, blanched almonds
1 cup/125 grams confectioners' sugar, plus more for serving
6 large eggs plus 1 egg white, at room temperature
1/2 teaspoon almond extract
1/2 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoon baking powder
Sliced peaches, for serving
Whipped crème fraîche or whipped cream, for serving

Steps:

Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 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 1/4 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.