Last night we had our usual Wednesday-night dinner at the farm. This is the best time of year, because, well, it’s a farm … and the farm is very happy right now (despite the devastating loss of most of the tomatoes). I made, if I do say so myself, a fantastic gazpacho with fresh tomatoes, peppers, red onions, sherry vinegar, and a bit of avocado. Very refreshing. But the real treat was Nan’s peach pie. I was too full from dinner to eat pie last night, but I did have some this morning as I was rushing out the door, late as usual. Dear me. It’s fantastic and a perfect this-time-of-year dessert. The peaches aren’t “ours,” but they’re local.
The recipe is Nan’s adaptation from one of her favorite cookbooks, Vegetarian Pleasures, by Jeanne Lemlin. Nan thinks they might have been separated at birth – that’s how much she loves this cookbook, and Nan knows from cookbooks. I hope you’ll try this. I’m making it this weekend. Maybe twice.
Peach Almond Torte
- ½ stick (4 tablespoons) unsalted butter, softened, plus extra for pan
- ½ cup sugar
- ½ cup ground almonds
- ½ cup flour
- 1 teaspoon baking powder
- 2 eggs
- ½ teaspoon almond extract
- 4 ripe peaches, peeled and sliced into 1/2-inch-thick slices
Heat oven to 350 degrees. Butter a 9-inch springform pan.
In a standing mixer, cream together butter and sugar. Add almonds, flour, and baking powder. Add eggs and almond extract. Combine until incorporated; don’t overmix.
Scrape together and place into the springform pan in an even layer. Arrange peaches on top. Sprinkle Topping on top.
Bake 50 to 60 minutes, until golden brown. Let cool on wire rack. Serve warm or at room temperature.
- 1 tablespoon cold butter, cut into small pieces
- 1 tablespoon sugar
- 2 tablespoons flour
- ½ teaspoon cinnamon
In a small bowl, combine until you have coarse crumbs.