Foolproof Peach Cake by @lesgourmandisesdeloubna

1h10

8 servings

🧀

250 g

Mascarpone

🍬

Sugar

🥚

4

Eggs

🌾

Flour

🌰

Almond powder

🫙

1 packet

Baking powder

🍑

3.5

Peaches

🍦

Vanilla powder

🫒

Olive oil

🍓

1 tbsp

Peach jam

🧈

Butter

  1. Cut
    • Peaches
    • Olive oil
    • Sugar

    Cut two peaches into pieces and caramelize them in a drizzle of olive oil or butter with a little sugar and vanilla powder.

  2. Measure
    • Mascarpone
    • Sugar

    Measure the mascarpone from its pot, then measure half a pot of sugar using the same pot.

  3. Crack
    • Eggs
    • Mascarpone
    • Sugar

    Crack in four eggs and whisk everything well together.

  4. Add
    • Vanilla powder

    Add a little more vanilla powder (cinnamon can be used instead).

  5. Add
    • Flour
    • Almond powder

    Add one pot of flour and half a pot of almond powder.

  6. Add
    • Baking powder

    Add one packet of baking powder and mix well.

  7. Fold
    • Peaches

    Fold in the caramelized peaches.

  8. Pour

    Pour the batter into a lined cake tin.

  9. Arrange
    • Peaches

    Arrange thin peach slices on top in a rose shape.

  10. Step
    • Butter
    • Sugar

    Optionally dot the top with small pieces of butter and a little sugar.

  11. Bake

    Bake in a preheated oven at 180°C for about 45 minutes.

  12. Brush
    • Peach jam

    Once out of the oven, brush the top with a little peach jam for shine, optional.

Foolproof Peach Cake by @lesgourmandisesdeloubna

1h10

8 servings

🧀

250 g

Mascarpone

🍬

Sugar

🥚

4

Eggs

🌾

Flour

🌰

Almond powder

🫙

1 packet

Baking powder

🍑

3.5

Peaches

🍦

Vanilla powder

🫒

Olive oil

🍓

1 tbsp

Peach jam

🧈

Butter

Preparation Steps

  1. Step 1/12

    Cut two peaches into pieces and caramelize them in a drizzle of olive oil or butter with a little sugar and vanilla powder.

    🍑Peaches
    🫒Olive oil
    🍬Sugar
    🍦Vanilla powder
    🔪Knife
    🪵Cutting board
    🥄Spatula

  2. Step 2/12

    Measure the mascarpone from its pot, then measure half a pot of sugar using the same pot.

    🧀Mascarpone
    🍬Sugar
    🧀Mascarpone pot
    🥣Mixing bowl

  3. Step 3/12

    Crack in four eggs and whisk everything well together.

    🥚Eggs
    🥄Whisk
    🥣Mixing bowl

  4. Step 4/12

    Add a little more vanilla powder (cinnamon can be used instead).

    🍦Vanilla powder
    🥣Mixing bowl

  5. Step 5/12

    Add one pot of flour and half a pot of almond powder.

    🌾Flour
    🌰Almond powder
    🧀Mascarpone pot
    🥣Mixing bowl

  6. Step 6/12

    Add one packet of baking powder and mix well.

    🫙Baking powder
    🥣Mixing bowl

  7. Step 7/12

    Fold in the caramelized peaches.

    🍑Peaches
    🥣Mixing bowl
    🥄Spatula

  8. Step 8/12

    Pour the batter into a lined cake tin.

    🍰Cake tin
    📜Parchment paper

  9. Step 9/12

    Arrange thin peach slices on top in a rose shape.

    🍑Peaches
    🔪Knife
    🪵Cutting board

  10. Step 10/12

    Optionally dot the top with small pieces of butter and a little sugar.

    🧈Butter
    🍬Sugar

  11. Step 11/12

    Bake in a preheated oven at 180°C for about 45 minutes.

    🍰Cake tin

  12. Step 12/12

    Once out of the oven, brush the top with a little peach jam for shine, optional.

    🍓Peach jam
    🖌️Pastry brush

Composition

Ingredients

Types

Dairy, Sugar, Eggs, Grains, Nuts, Leavening agent, Fruit, Spices, Oil, Jam

Ingredients

Mascarpone, Sugar, Eggs, Flour, Almond powder, Baking powder, Peaches, Vanilla powder, Olive oil, Peach jam, Butter

Notes

Mascarpone (one pot, kept as the measuring unit for the rest of the recipe), Sugar (half a mascarpone pot, used both for the batter and the caramelized peaches), Flour (one mascarpone pot), Almond powder (half a mascarpone pot), Peaches (3 to 4 not-too-ripe peaches, 2 used for caramelizing, the rest sliced for the top), Vanilla powder (used both in the caramelized peaches and in the batter, amount not given), Olive oil (a drizzle, for caramelizing the peaches, butter can be used instead), Peach jam (optional, for glazing at the end), Butter (a few small pieces, optional, for the surface before baking)

Allergens

Milk, Eggs, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, soy-free

Calories

320 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 30g, Fat: 19g, Fiber: 1.5g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1mg, Potassium: 160mg, Sodium: 150mg, Magnesium: 20mg

Vitamins

Vitamin A: 150µg, Vitamin C: 4mg, Vitamin E: 1.2mg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mascarpone pot, Whisk, Knife, Cutting board, Mixing bowl, Pastry brush, Cake tin, Parchment paper, Frying pan, Spatula

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Summer Dessert, Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Tender

Flavors

Sweet, Fruity, Vanilla, Almond

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (covered,away from direct sunlight), fridge : 3-4 days (airtight container or wrapped in plastic film), freezer : 2 months (wrapped tightly in plastic film and foil,without the jam glaze or butter topping for best texture)