Peach Almond Torta

This is a rather easy torta recipe that is a variation on the many different ways that orange and almond are combined in desserts. One day, when I wanted to make a torta and oranges were not available in my cupboard, I used the peach juice that I had. The combined flavors of the peach juice and toasted almonds turned out to be a richer combination than using orange juice and almonds. The torta is moist and not too sweet and uses olive oil rather than butter or margarine. You can make this torta in about one hour. I have made this a number of times when I have friends over for a luncheon or dinner in Italy. It is always a big success.
( A little Italian trivia: One of the things that I miss living in Italy is the diversity of fruit juices available in US supermarkets. There is no such thing as concentrated orange juice or any other concentrated juice for that matter sold in Italian supermarkets. Typically your juice choices include orange, apple, pear, peach and apricot, and these are found in cardboard or plastic containers on the grocery isles. There are a few fruit juice combinations available, but forget about anything as exotic as strawberry mango or blueberry combinations.)
( A little Italian trivia: One of the things that I miss living in Italy is the diversity of fruit juices available in US supermarkets. There is no such thing as concentrated orange juice or any other concentrated juice for that matter sold in Italian supermarkets. Typically your juice choices include orange, apple, pear, peach and apricot, and these are found in cardboard or plastic containers on the grocery isles. There are a few fruit juice combinations available, but forget about anything as exotic as strawberry mango or blueberry combinations.)