Recipes: Almond cake with peaches

ALMOND CAKE WITH PEACHES, RASPBERRIES AND CREAM

Serves 6.

Note: To toast sliced almonds, spread on a rimmed baking sheet and place on center shelf of a preheated 350-degree oven. Bake until lightly browned, 4 to 5 minutes. Watch carefully so that nuts do not burn. Remove, cool, then grind to a coarse powder in a food processor.

Cake:

• Butter and flour for greasing pan

• 1 c. flour

• 1 tsp. baking powder

• 10 tbsp. (1 stick plus 2 tbsp.) unsalted butter, softened

•³/₄c. sugar

• 3 egg yolks

•¹/₄tsp. almond extract

•¹/₂c. sour cream

Peaches, Raspberries and Cream Garnish:

•¹/₂c. heavy cream

• 3 tbsp. powdered sugar plus extra for dusting

•¹/₄tsp. almond extract

•¹/₄c. sour cream

•¹/₂c. fresh raspberries

• 6 mint sprigs

Directions

Arrange a rack at center position and preheat oven to 350 degrees.

Butter and flour an 8-inch springform pan. Line with parchment paper and butter and flour the parchment.

Spoon the batter into the prepared pan and smooth top with a spatula. Bake until a tester comes out clean when inserted into center of cake, about 35 minutes. Remove and cool 15 minutes. Then remove sides of pan and cool cake to room temperature. Invert cake onto a serving plate and remove the parchment paper. (Cake can be prepared 1 day ahead; cover and leave at room temperature.)

To make the garnish: Whip cream with an electric mixer on high speed until soft peaks form. Reduce speed to low and add powdered sugar and almond extract. Continue whipping until stiff peaks form. With a wire whisk, fold in the sour cream. This will deflate the stiffly whipped cream slightly, giving it a yogurt-like consistency.

Slice cake into 6 portions and place on dessert plates. Top each serving with some peaches and raspberries, then dust with powdered sugar. Garnish each slice with a mint sprig and with a generous dollop of the cream.

Nutrition information per serving:

Calories601Fat39 gSodium205 mg

Protein8 gCholesterol194 mgDietary fiber4 g