Peach Almond Cake with Frosting

September 7, 2015

Happy Labour Day!
I made this cake by using a Tarta de Santiago recipe and a mascarpone frosting recipe. I also added peaches on top. Yum!

Tarta de Santiago (Modified from Food 52)

  • 125 grams (1 cup) blanched whole almonds
  • large eggs
  • 125 grams (1/2 cup + 2 tbsp) granulated sugar
  • Pinch of fine sea salt
  • Zest of 1 lemon (or 1/2 a lemon and 1/2 an orange)
  1. Preheat the oven to 350° F. Butter a 7-inch tin then dust with flour until fully coated. Tap out any excess flour.
  2. Blitz the almonds until they’re finely ground, though not super fine, as you want a bit of texture.
  3. Separate the eggs and place the yolks in a bowl with the sugar and salt. Whisk until they are pale, thick and glossy.
  4. Stir in the zest, followed by the almonds, to make a thick paste.
  5. Whisk the egg whites in a clean bowl to soft peaks. Add a big spoonful of the whites to the yolk paste and fold through to loosen it.
  6. Scrape the loosened yolk paste into the side of the bowl of whites. Carefully fold the two together until they are well combined with no lumps.
  7. Transfer the mixture to the prepared tin. Bake for 30 to 35 minutes. The cake should be set, golden brown and a toothpick should come cleanly out of the centre.
  8. Cool on a wire rack. Remove from the tin then place the cross template in the middle of the cake. Let it cool completely, and then spread with the frosting and top it off with peaches!

Mascarpone Frosting

1 (8-oz.) container mascarpone cheese
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup whipping cream
Whisk together first 3 ingredients in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.

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