• 1 hour 30 min
  • Low

Peach inverted pie

For the caramelized peaches
65 g of butter
70 g Muscovado sugar (or dark cane sugar)
30 g of Dulcita sugar (or light cane sugar)
4/5 unripe nectarines
For the cake
170 g of Flour type 00 | W 200
30 g of hazelnut or almond flour
4 g of baking soda
2 g of salt
125 g of soft butter
180 g of Dulcita sugar (or light cane sugar)
150 ml of slightly warmed whipping cream
2 large eggs
1 teaspoon of cinnamon
1/2 teaspoon of cardamom powder
To start prepare the peaches: pour the butter and sugars into a pan then mix well with a whisk until the mixture is uniform. Line the base of a ring cake pan with parchment paper and pour in the caramel, distributing it well with a spatula before allowing it to harden. While the caramel cools, wash the peaches and cut them in half, remove the stone and create thin slices, then arrange them on the caramel trying to completely cover the base.
Proceed with the preparation of the cake: sift the flour, baking soda and spices, add the hazelnut or almond flour and mix. Separately, whip the butter and add the sugars. Work the dough at medium/high speed to obtain a swollen foam. Meanwhile, temper the eggs by heating them for a few seconds on the stove or in the microwave (reaching about 28°). Pour them slowly into the butter, continuing to work at medium speed. When they are completely incorporated, add the powders and mix everything at low speed, then add the cream and continue to knead.
Pour the mixture over the peaches and bake at 175° in static mode for 45/50 minutes. Once cooked (check with the toothpick test), let the cake cool for about 10 minutes, then remove it from the ring and let it cool. At this point, turn it upside down on the plate and serve it with a dollop of cream.

In cooperation with L’Ultima Fetta

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