Fresh Peach and Amaretti Cake ___

Fresh Peach and Amaretti Cake


For the Cake:

  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon almond extract
  • 8 ounces Mascarpone cheese (room temperature)
  • 1 cup 00 or all purpose flour
  • 1.5 teaspoons baking powder
  • 1.25 cups almond flour
  • 3 peaches, divided. 2 peeled and cut into 1/2 inch chunks, one cut into 1/4 inch thick slices with skin on.
  • 2 tablespoons peach jam
  • 8 Amaretti cookies, crushed into crumbs


Preheat your oven to 350 degrees. Spray a 12 inch round pan with baking spray or grease with butter.
* I used one of our fluted nonstick pans HERE

In a mixing bowl combine the sugar eggs and almond extract. Beat with an electric mixer on medium speed until pale yellow and fluffy. About 5 minutes.

Beat in the mascarpone on low speed until smooth.

Add in the dry ingredients until just absorbed. Do not over mix.

Using a spatula or a wooden spoon, fold in the chopped peaches.

Spread the batter into the prepared pan and using a teaspoon, dollop the peach jam all over the cake.

Arrange the peach slices around the edge of the cake leaving a 1 inch border.

Top with the crushed amaretti cookies. To easily crush them, place them in a zipper top plastic bag and crush them with a glass or a jar.

Bake for 40-45 minutes or until an inserted toothpick comes out clean.