Recipe – Peach and Almond Torte

peach and almond torte I’ve been crazily busy at the moment, and I’ve been working on a lot of projects that unfortunately I can’t show you yet. I also seem to be doing a lot of baking recently; I think when you’re really busy with illustrating, it’s important to have a non-drawing hobby to help you unwind a bit. Baking is my hobby. There also seems to be lots of picnics and BBQs at the time of year, which always require a freshly baked cake in my opinion.

This is a cake I baked for a friend’s birthday BBQ affectionally named Alemageddon due to the copious amounts of home brew. This is probably the best thing I’ve ever baked. It was so good it disappeared literally in five minutes. This recipe is adapted from a BBC good food recipe.

peach and almond torte Ingredients

  • 175g ground almonds
  • 175g butter softened
  • 175g golden caster sugar
  • 175g self-raising flour
  • 1 tsp ground cinnamon
  • 1 large egg, plus 1 egg yolk
  • 3 medium peaches or nectarines
  • ½ tbsp plum jam


Preheat the oven to 160C. Line the base of a loose-bottomed cake tin with greaseproof paper and butter the sides, or just use a regular cake tin like I did, just make sure you grease it well.

Mix the almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor until the ingredients are evenly combined. If like me you don’t have a food processor rub the butter into the dry ingredients then add the eggs and mix with a palette knife.

Slice the peaches into thin crescents. Save half for the topping.

Spread half the almond mixture over the base of the tin in a smooth layer. Lay half the sliced peach evenly on top. Add the remaining cake mixture and spread it as best you can.

Bake for 1 hour, but check after 40 minutes – if it is getting too brown, cover loosely with foil. The torte should be slightly risen and golden brown when cooked.

Meanwhile cook the remaining peach slices over a gentle heat with a splash of water, a tsp of sugar and ½ tbsp of plum jam. Be careful to cook the peaches and create a syrup without breaking up the slices. 

Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Once the cake has cooled carefully add the cooked peaches to the top of the cake.

Enjoy the best cake ever.

peach and almond torte peach and almond torte


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