Soft peach cake with cardamom and amaretti biscuits, chef-proof!
This soft peach cake with cardamom and amaretti biscuits is a moist summer dessert, perfect for breakfast, a snack, or even as a dessert.
Ingredients · Servings 6 people
- 150 g butter plus a little more
- 120 g 00 flour
- 120 g icing sugar
- 50 g ricotta
- 30 g almonds
- 4 g yeast
- 10 cardamom pods
- 10 amaretti
- 3 eggs
- 3 medium nectarines
- sale
- lemon
Method · 1 ora e 30 minuti più 1 ora di raffreddamento
- Crush the cardamom pods into a powder and mix them with the powdered sugar and a pinch of grated lemon zest. Let sit for 10 minutes.
- Beat the room temperature butter with the flavored sugar and a pinch of salt until the mixture becomes white and frothy.
- Add the ricotta and mix, then add one egg at a time, followed by the flours and yeast.
- Wash the peaches, cut them in half, remove the stem and pit, and make parallel cuts along the skin side.
- Butter and flour a 22 cm diameter mold. Pour in the batter, arrange the peaches in a circle, skin-side up, and sprinkle with crushed amaretti biscuits.
- Bake in a preheated static oven at 180°C for 40-45 minutes, checking for doneness with a toothpick.
- Remove from the oven and let the cake cool before removing it from the pan.
Soft peach and amaretti cake, a recipe with a cardamom-scented flavor.
The cake is made with powdered sugar flavored with cardamom and lemon zest, whipped with sugar and a pinch of salt. Ricotta, eggs, flour, and baking powder are added. The mixture is poured into the cake pan and topped with crushed peaches and amaretti biscuits before baking.