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Nectarine Amaretto Crumble Cake

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I actually made this cake several weeks ago, while I was still in Ireland. It was silage time and my kitchen had gone from “fully stocked” to “running on empty” in a matter of days. When you consider how long the silage took to complete (about three days) and how many farmers it took to complete the job (about 6-8), I’m not sure why I thought I’d have enough food to feed the guys for tea, lunch and supper every day. Next year I’ll be better prepared.

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This cake was one of the final, desperate attempts to make my larder stretch a bit further. The cake part is cheap and uncomplicated to prepare – it’s stuff you have in your cupboard and fridge all the time – the nectarines were in season at the time (in Ireland) and I had just gotten a bowlful from Peter’s in Templemore. And I had bags and bags of ground almond in my cupboard that I, with my baby brain, kept purchasing at the grocery store thinking I was all out.

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Nectarines and amaretto (or just almonds) go together like blueberries and maple syrup (that is, perfectly). The flavours just complement each other. If you have a bit of amaretto to splash in the cake batter, awesome. If not, good ol’ vanilla will suffice. It’s a great coffee cake and makes a fab summer dessert with a dollop of fresh whipped cream.

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Nectarine Amaretto Crumble Cake 

Ingredients

For the cake:

2 eggs, room temperature if possible

1 cup granulated sugar

A splash of amaretto, or 2 tsp vanilla essence

1 cup cake flour, sifted

1 tsp baking powder

1/2 tsp sea salt

1/2 cup milk

3 Tbsp butter

3-4 ripe peaches, peeled and roughly chopped

For the crumble:

1/4 cup cold butter

1/2 cup ground almonds

1/2 cup granulated sugar

Directions:

  • Preheat your oven to 375 degrees (190 degrees Celsius, no fan). Line a spring form pan with parchment or butter and flour generously. Set aside.
  • In your stand mixer or using a hand mixer, beat the eggs, sugar and amaretto or vanilla until you reach the ribbon stage (very pale yellow in colour; doubled in volume). Sift the dry ingredients into the egg mixture and mix until just barely combined.
  • Heat the milk and butter in a small saucepan until the milk boils. Immediately take it off the heat, add it into the batter and mix on high for 20 seconds until everything is nicely combined. Use a spatula to scrape down the side and fold the batter a few times to make sure everything is incorporated.
  • Fold the chopped peaches into the batter and pour the batter into the prepared pan.
  • In a separate bowl, use your hands to combine and crumble the butter, ground almonds and sugar. When the mixture is coarse and crumbly, sprinkle over the top of the cake.
  • Bake the cake until a toothpick inserted into the center comes out clean, about 40 minutes (it may take longer so keep an eye on it!).
  • Cool in the pan for 15 minutes before transferring to a cooling rack. Serve warm or at room temperature. It will keep for 3-4 days if covered.

* For extra crunch, add some chopped or slivered almonds into the crumble – I didn’t have any this time but will add them the next time for sure. 

* Make this cake gluten-free by substituting the hot milk sponge with an almond sponge (recipe here).
 
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4 Comments Post a comment
  1. Cake with fruit in is my favourite. Sounds divine

    July 17, 2014
  2. Thanks for reading, Sally. The recipe is definitely a keeper 🙂

    July 17, 2014
  3. Delicious cake, great recipe and one I must make.

    July 17, 2014

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