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Peach Frangipane Cake

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Peach Frangipane Cake

This easy and elegant Peach Frangipane Cake, uses the cream and mix method — perfect for showcasing these beautiful summer peaches from El Navarrico, with a hint of rose condiment from La Vecchia Dispensa.
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Course Dessert

Equipment

  • Makes 2 x square baking tins 20cm x 20cm

Ingredients
  

  • 150g Lescure Demi Sel Butter, softened
  • 1½ cups brown sugar
  • ½ cup raw sugar
  • 4 eggs
  • 1 Norohy Vanilla Pod, seeds scraped
  • 2 cups almond flour
  • 1½ cups self-raising flour
  • 1 cup milk
  • 700g El Navarrico Whole Peaches in Syrup, halved, pitted & sliced (equal to 3 peaches).

To Serve

  • 150ml double cream, to dollop
  • La Vecchia Dispensa Rose Condiment, to drizzle

Instructions
 

  • Preheat oven to 180°C (fan forced) and line baking tins with baking paper.
  • In a stand mixer (or mixing bowl,) cream the softened Lescure butter, with the brown sugar and raw sugar until combined. Add the eggs, one at a time, mixing batter until smooth.
  • Add vanilla seeds, and mix again scraping down the sides as needed.
  • Add the almond flour and self raising flour, along with the milk. Mix until just combined, being careful not to overwork the batter.
  • Spoon batter into the prepared baking tins, allow to rest while you prepare the peaches (see ingredients).
  • Arrange the peach slices on top.
  • Bake for 35–45 minutes, or until golden and the edges are set and firm. (Alternatively insert a skewer, it should be clean when removed from the cake.)
  • Allow cakes to cool in the tin for 20 minutes, before transferring to a wire rack.

To Serve

  • Slice and serve cake at room temperature. Serve with a generous dollop of thickened cream and a drizzle of rose condiment over the top.

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