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  • 250 grams of flour 00
  • 6-7 yellow peaches
  • 150 grams of granulated sugar
  • 100 grams of eggs (2 large whole eggs)
  • 100 grams of unsalted butter
  • a pinch of salt
  • 30 grams of flaked peeled almonds
  • a spoonful of vanilla extract
  • a sachet of baking powder
  • whole milk, just enough
  • butter and breadcrumbs for the pan, just enough
  • a few flakes of butter
  • 4 tablespoons of brown sugar


To prepare the very soft cake of fresh peaches and almonds you must first preheat the static oven to 180 degrees. Grease a 24 cm cake pan with hinged opening and sprinkle the entire surface, edges included, with breadcrumbs. Melt the butter in a bain-marie or in the microwave, then let it cool.

In a large bowl, whisk the eggs with sugar, vanilla and a pinch of salt for a long time: they must triple in volume and become very frothy, whitish and soft. progressively add the flour while continuing to whisk. Then mix the melted butter, the sachet of yeast dissolved in half a glass of milk and the flaked almonds into the mixture. The mixture should be soft.

Peel a peach, cut it into small cubes and add the fruit to the mixture.

Peel the other peaches, slice them into slices about half a centimeter thick. Pour the mixture for the soft peach and almond cake into the pan and insert the peach slices perpendicularly on the surface of the cake, leaving no gaps, so that the cake is completely covered with them. Sprinkle the surface of the cake with brown sugar and a few flakes of butter and bake for about 40 minutes. Serve the soft peach and almond cake warm or at room temperature, after having sprinkled it with icing sugar. This peach pie is delicious as it is, to be enjoyed for breakfast, but you can also serve it as a dessert accompanied by cream or peach ice cream.

THE PAIRING: The softness of the passito wine of the Cinque Terre, in Liguria, is right for us in this combination. We chose the "Sciacchetrà" of Cantina Cinque Terre in its "reserve" version: it smells of candied orange, dried figs, dehydrated apricot and hazelnut; on the palate it is complex, with the sweet sensation that binds well to the savory one. A good wine also for meditation.