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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Almond Cake w/Peaches & Cream   
    Categories: Cakes, Desserts, Fruits, Dairy   
         Yield: 11 servings   
       
     1 1/4 c  (280 g) softened unsalted   
              - butter' more for the pan   
         1 c  (128 g) A-P flour; more for   
              - the pan   
         1 c  (packed) 125 g almond flour   
              - or sliced blanched almonds   
         1 c  (125 g) confectioners'   
              - sugar; more for serving   
         6 lg Eggs; room temp   
              +=PLUS=+   
         1    Egg white; room temp   
       1/2 ts Almond extract   
       1/2 ts Fine sea salt   
     1 1/4 c  (250 g) granulated sugar   
         2 ts Vanilla extract   
     1 1/2 ts Baking powder   
              Sliced peaches; for serving   
              Whipped creme fraîche or   
              - whipped cream; for serving   
       
     Set oven @ 325ºF/165ºC.   
        
     Butter and lightly flour a 9" or 10" springform pan.   
        
     Place almond flour and confectioners’ sugar in a food   
     processor and pulse to combine. Add egg white, almond   
     extract and ¼ teaspoon salt, and process until it all   
     forms a paste.   
        
     Add granulated sugar to the food processor and pulse   
     until everything is well combined and crumbly. Add   
     butter and vanilla, and continue processing until light   
     and fluffy, about 2 minutes. With the machine running,   
     add eggs one at a time, processing until smooth between   
     eggs.   
        
     Stop the machine, scrape down the sides with a rubber   
     spatula, and add flour, baking powder and remaining ¼   
     teaspoon salt. Pulse a few times, until the dry   
     ingredients are just integrated. (Be careful not to   
     overprocess.)   
        
     Pour the batter into the prepared pan. Bake until the   
     cake is golden on top and a toothpick inserted into the   
     center comes out clean, about 60 to 70 minutes for a   
     10-inch pan and 70 to 80 minutes for a 9-inch pan.   
     Transfer the pan to a wire rack and let cake cool   
     completely before unmolding and serving.   
        
     Put the peach slices in a bowl and taste a slice. If   
     they seem tart, sprinkle peaches with a little   
     confectioners’ sugar.   
        
     Just before serving, dust the top of the cake with   
     confectioners’ sugar. You can serve slices of the cake   
     with the peaches and cream on the side or dollop some   
     whipped cream on top of the cake and top with the   
     peaches before cutting.   
        
     Recipe from: Lindsey Shere   
        
     Adapted by: Melissa Clark   
        
     Yield: 10 to 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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