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.)
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Ingredients
1/2 cup finely ground blanched almonds toasted 1 cup flour 1 1/2 teaspoons baking powder 3 large eggs 3/4 cups of granulated sugar 1/4 cup plus 2 tablespoons extra virgin olive oil 1 teaspoon vanilla Grated zest of one lemon 1/2 cup peach juice Equipment Electric mixer 9 inch spring form pan greased (olive oil works great) and floured Oven preheated to 350 degrees To Make the Torta Step 1: Separate the 3 eggs. Beat the egg whites until they form soft peaks and set aside. Step 2; In another bowl, combine the olive oil and sugar until it is well mixed ( about 1 - 2 minutes). I use the electric mixer for steps 2 thru 7.) Step 3: Add the egg yolks to the oil and sugar mixture. Step 4: Add the lemon zest, and vanilla to the oil, sugar and egg yolk mixture and mix to just combine. Step 5: Gently combine the ground toasted almonds with the oil, sugar, and egg yolks. Step 6: Next, mix in the 1/2 cup of peach juice. Step 7: Mix in the flour, and baking powder until it is just combined. Step 8: Gently fold the beaten egg whites into the batter until just combined. Step 9: Turn the batter out into the prepared spring form pan. Step 10: Place a rack in the center of the oven and bake for approximately 30 to 35 minutes until a cake tester comes out clean and the torta is starting to pull away from the sides of the pan. Serving Suggestions: While the torta is wonderful just topped with a little confectioners sugar, you can dress it up with some peach slices that have been marinated in prosecco and a dollop of whipped cream. Buon Appetito! |
Peach Almond Torta with Fresh Raspberries
 Photo courtesy of Cathy Curtis, CA, a dinner party guest
This peach torta was made by my new friend, Meg, whom I met in looking for a short-term rental for a visit to California. She served it with fresh raspberries and creme fraiche on the side . Meg says "It came out beautifully and was just wonderful. " |
