Feeling Peachy - 5 ingredients for a Torta di Pesche

We are going to be creeping into 95 degree weather here in Boston this coming weekend and my afternoon treat lately has been gelato – a LOT of gelato (ice cream). Besides the cold creamy goodness, which is a summer staple here in America and also in Italy, fresh fruit that is in season is always in one of the two fruit bowls we have in our house.

Fruit is nature’s candy and one thing that I have noticed here in the states is that fruit is expensive compared to Italy! Like, super expensive – ironic right? The price of fresh produce and fruit here in the U.S. is astronomically higher than it is in Italy. I mean, for starters a large honeycrisp apple (delicious) can run you about $3… In Italy that might be unheard of! Fruits and vegetables are amongst the cheapest foods that you can buy and their non-organic is basically like our high quality organic produce here. Sigh… Things that are good for you are just overpriced, but maybe we should dive into that in another post – because I could write a novel about food quality.

Let’s go back to those fruit bowls, shall we? Currently, we have on rotation mele (apples), anguria (watermelon), mirtilli (blueberries), fragole (strawberries) and pesche (peaches) – all which can be eaten in a matter of a few days because it’s typically our dessert with every meal and part of my morning smoothie.

I’ve been brainstorming different ways in which to incorporate these peaches into a summery dessert that I haven’t tried before and I came across a great video online that showcased a scrumptious looking peach cake. This cake doesn’t have a cake-like consistency but more of a sweet custard-like consistency that I could call a bread pudding (if you are from the South in the States, you know what I mean).

The best thing about it is that you only need four ingredients and you are good to go! I took mine up a notch by incorporating some rum and natural Canadian Maple syrup (love Canadians) in which to soak my soft, juicy pesche (peaches).

Ingredients:

6 ripe and juicy peaches (nectarines are great as well!) – (6 pesche)
250 ml milk – 250ml di latte
4 whole eggs (4 uova)
180g sugar (180 g di zucchero)
200g flour (200g di farina 00)
Optional (but recommended); Apricot Jam or Marmelade (marmellata di albicocche)
Optional (but also recommended); Natural maple syrup
Optional (so good); White or Spiced Rum)

Preparation:

Preheat your oven to 350 degrees F (180 degrees C)
Peel and cut up 4 of your peaches into small chunks and add to a big bowl

Take your remaining two peaches and without removing the skin, slice them very thinly in a crescent moon shape and soak them in some rum and natural maple syrup while you prepare the batter

Crack your 4 eggs into the bowl where the diced peaches are
Add 250ml of milk and 180g of sugar to the bowl of diced peaches and eggs

Using a hand blender, carefully on low speed (to avoid a splatter), puree all of your ingredients until no large peach chunks remain (You can also use a food processer or a full size blender if you do not have a hand blender)
Once you have a nicely blended mixture, sift 200g of flour into it and using a large whisk, start to incorporate everything until it is homogeneous

Set the mixture aside and line a 9″ cake pan (I used a spring form pan for easy release) with parchment paper

Pour the batter into the lined pan and place the sliced peaches that have been soaking into a design of your choice
Once your design is complete, please in your pre-heated 350 degree F (180 C) oven for one hour
Remove the cake from the oven and let cool for 10 minutes

Grab your favorite apricot or any other stone fruit marmalade that you prefer and frost the top of the cake with a nice coating. *Optional – I also brushed my cake with the leftover maple syrup and rum mixture that my peaches were soaking in previously*

Once your cake has been cooled and frosted with your delicious marmalade, you can remove it from the pan and strip of the parchment paper and on to a plate for serving

This melt in your mouth taste of summer is light and refreshing and goes well after a nice meal, or even for breakfast (cake for breakfast is completely normal). I like to have mine in the afternoon and top it off with a fresh cup of espresso. Although we are not visiting the Italian Riviera this year, I’m pretending that I’m looking out to the sea or countryside while enjoying a little slice summer. Buon Appetito!

Let me know how yours comes out and what you look forward to during summertime! Be sure to sign up for the newsletter and follow me on Instagram and Facebook.