Description
Ina Garten’s peach almond torte brings French bakery charm to summer desserts with elegant simplicity. Delicate almond cake layers cradle juicy peaches, creating a light, irresistible treat that will transport you to a charming Parisian café.
Ingredients
Scale
Fruits:
- 340g / ¾ pound ripe peaches, unpeeled, cut into 8-10 wedges (2 large peaches)
Wet Ingredients:
- 30ml / 2 tablespoons Grand Marnier
- 113g / ¼ pound (1 stick) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature
- 2.5ml / ½ teaspoon pure vanilla extract
- 1.25ml / ¼ teaspoon pure almond extract
Dry Ingredients and Toppings:
- 150g / ¾ cup granulated sugar
- 125g / 1 cup all-purpose flour (plain flour)
- 5g / 1 teaspoon baking powder
- 2.5g / ½ teaspoon kosher salt
- 2 tablespoons turbinado sugar (Sugar in the Raw)
- 2 tablespoons blanched, sliced almonds
- Confectioners’ sugar (icing sugar), for dusting
Instructions
- Preheat the oven to 175°C / 350°F and meticulously coat an 8-inch (20 cm) springform pan with butter or cooking spray to prevent sticking.
- Gently toss peach wedges with Grand Marnier liqueur in a ceramic bowl, allowing the fruit to marinate and absorb the subtle citrus notes while preparing the remaining ingredients.
- Utilize an electric mixer with paddle attachment to cream unsalted butter and granulated sugar, whipping the mixture until it transforms into a light, airy texture with pale, creamy consistency.
- Incorporate vanilla and almond extracts into the butter mixture, then add eggs individually, ensuring each is fully integrated before adding the next. Pause to scrape down the mixing bowl’s sides with a flexible spatula.
- In a separate clean bowl, sift together all-purpose flour, baking powder, and salt to eliminate potential lumps and create a uniform dry ingredient blend.
- Gradually fold the dry ingredient mixture into the wet ingredients using low mixer speed, mixing just until a smooth, uniform batter forms without overmixing.
- Carefully transfer the batter into the prepared springform pan, using an offset spatula to distribute evenly and create a level surface.
- Artfully arrange marinated peach wedges in elegant concentric circles atop the batter, positioning cut sides facing upward for visual appeal.
- Generously sprinkle turbinado sugar and delicate sliced almonds across the torte’s surface, creating a rustic, textured topping.
- Position the torte in the preheated oven and bake for 45-50 minutes, monitoring until the surface achieves a golden-brown hue and a inserted toothpick emerges clean.
- Remove from oven and allow the torte to cool slightly on a wire rack. Before serving, dust with powdered sugar, presenting the dessert either warm or at ambient temperature.
Notes
- Achieve perfect peach placement by arranging slices in a single layer, ensuring even cooking and beautiful presentation.
- Maintain batter consistency by mixing just until ingredients combine, preventing a dense and tough cake texture.
- Select peak-ripeness peaches that are firm yet flavorful, avoiding overly soft fruits that will collapse during baking.
- Bring butter and eggs to room temperature for smoother batter and more uniform cake texture.
- Verify cake doneness with a toothpick test, watching carefully to prevent overbaking and maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of torte)
- Calories: 320
- Sugar: 25g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg