This cake is simple and rich and flour-free. Perfect for summer, or any season.
A few years ago, I went to this barbecue and I brought a peach dump cake. It was sweet and gooey and went well with Jamison. We ate it by the a crackling bonfire with fireflies flitting around us. The host’s daughter was playing Spice Girls, I think. Or Britney. Or some 90’s pop, I forget.
This cake was inspired by that dump cake. While it’s different in many ways from a a cake mix + canned peach concoction, there are some similarities. It still goes well with Jamison (peaches go so well with whiskey, don’t y’all agree?) and friends and any kind of music. Hip check hip check, everything from Motown to 90’s pop to a certain sombodies whose album drops on Friday. Rhymes with Pave-it. ✨ ❤️ (banjo emoji)
The center of cake is sweet and custardy, but also silky. The outside crusts are soft and chewy like a macaroon, and then a little inwards you get a texture more akin to a tres leches cake. So yeah, macaroon, tres leches, custard. Can you handle it? Can I handle it? Marbled throughout is a wonderful summer peach swirl, with adds a fruity tartness. Eating it is definitely an experience.
It’s a fork or spoon dessert. It’s rich and decadent. It’s a great way end a summer day, plate in your lap, drink on your armrest, legs swinging off a porch chair. This is something special to share with friends, or dear ones.
This a simple recipe with only seven ingredients. The peach swirl takes is just fresh chunked peaches and dates. Making the peach part takes a little babysitting, but honestly not much. The batter couldn’t be easier. After it’s done baking, you’ll need to wait to let it cool before cutting. Your kitchen will be filled with a nutty fruity smell, the edges will be puffy and golden. I had to restrain myself from diving in headfirst.
On the other hand, some of the best parts of summer include diving in headfirst. Taking a roadtrip to a different city. Getting a new job. Visiting friends you haven’t seen in a while. Splashing in a (deep-enough, no traumatic brain injuries please) swimming hole. Wearing sundresses you feel beautiful in, whether society approves or not.
- 1 1/2 lbs peaches
- 5 dates
- 8 oz almond paste (I used Solo brand)
- 7 oz white chocolate (I used Divine brand)
- 2 eggs
- pinch of salt
- 3/4 tsp baking powder
- Roughly chop the peaches (no need to remove skin). Place chopped peaches and the dates in a pot over medium heat. Cover and cook for 22-25 minutes. Stir at the 10 minute mark, and then stir constantly for the last five minutes.
- Puree the peaches. You should have about a cup of puree. If you have more than a cup, set the rest aside because a cup is all you'll need. The puree should be thick and paste-like.
- Beat the eggs till fluffy and frothy.
- Add the almond paste, a little bit at a time, to the eggs, until fully Incorporated.
- Carefully melt the white chocolate. Microwave it, stirring every 30 seconds, until fully melted -- about 1 1/2 minutes.
- Stir the white chocolate into the almond mix.
- Add the salt and baking powder.
- Preheat the oven to 325. Line a 7x7 or 8x8 pan with parchment.
- Pour the almond batter into the pan.
- Swirl a cup of peach puree into the almond batter.
- Bake for 40 -42 minutes, until puffy and golden.
- Allow to cool completely before cutting.
- Serve with love.
Solo brand Almond Paste contains no wheat or gluten Certain bars of Divine White Chocolate are made with sunflower lecithin, and not soy lecithin. Perfect. Just read the back of the bar....