Fig and Peach Cake, or Torta di Fichi e Pesche: This is a tasty Piemontese recipe that will be perfect in late summer, when figs and peaches are at their ripest. You'll need:
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 24 ripe, white-fleshed figs
- 12 white peaches
- Flour
- 1/2 cup (100 g) unsalted butter
- 4 tablespoons sugar
- 3 yolks and two whites
- The nutmeats from 4 of the peaches, minced
- 4 savoiardi or 8 ladyfingers, crumbled
- A shot of rum
- 2 amaretti, ground
- A pinch of salt
- Butter and flour for greasing the pan
Preparation:
Begin by trimming the stems from the figs, peeling the peaches, slicing them, and removing the pits.
Fry the figs in the butter and drain them on absorbent paper. Dust the peach slices with sugar and fry them briefly too.
Butter and flour a fairly deep 9-inch pan, and preheat your oven to 280 F (140 C).
Next, whip the eggs in a bowl, and fold into them the peach slices and other ingredients except the figs. Pour the batter into the pan, push the figs into it, and bake everything for a couple of hours. Serve the cake warm or cool.
Fry the figs in the butter and drain them on absorbent paper. Dust the peach slices with sugar and fry them briefly too.
Butter and flour a fairly deep 9-inch pan, and preheat your oven to 280 F (140 C).
Next, whip the eggs in a bowl, and fold into them the peach slices and other ingredients except the figs. Pour the batter into the pan, push the figs into it, and bake everything for a couple of hours. Serve the cake warm or cool.
