Enjoy the enchanting delight of this rustic Peach Almond Custard Cake. It's a truly magical recipe that charms with its simplicity and delectable flavors.
As it bakes, the batter works its magic, creating three distinct layers.
At the base, a creamy custard forms, while the center forms a soft, spongy cake layer. On top, a light and fluffy layer forms.
To enhance the charm and flavor, I've topped the cake with almonds and slices of fresh or canned peaches.
This creates a beautiful rustic appearance plus it compliments the tender cake and the creamy custard perfectly.
It's so easy to make with no fancy ingredients, yet decorated with peaches, sliced almonds and a dusting of powdered sugar makes it a showstopper dessert.
NOTE: If you're just starting out with baking, the information shared in this post will be super helpful in ensuring your baking turn out successful!
The post includes a visual with step by step pictures so you can see what the batter at each stage should look like.
Perfect for beginners in the baking world or those trying out this recipe for the first time.
Here's a visual of the steps so you can see how its done
Don't forget to check out the complete printable recipe with ingredient quantities and instructions by scrolling down to the end.
- Egg yolk mixture: Add ¾ cup (150g) white granulated sugar to a bowl with the yolks.
- Beat until the mixture turns pale and creamy (about 3 minutes)
- Pour in ½ cup (113g) melted butter and 1 teaspoon vanilla extract.
- Mix until well combined
- Add the flour: With a spatula use a folding motion to mix in ¾ cup (96g) all purpose flour (same as plain flour -UK OR cake flour)
- Mix until just lightly combined. At this step, the mixture will have a very soft, dough like consistency.
- Pour in the 1 cup (240ml) lukewarm whole (full fat) milk while the the beater is running on low speed. Beat until fully combined.
- At this step the mixture will look and feel thin and liquidy.
- Egg white mixture: Rinse out and dry the whisk or beaters (if you were using for the yolk mixture). In a separate large bowl, beat the egg whites on medium speed for about 4 minutes.
- When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites.
- Combine the egg yolk mixture with the egg white mixture: Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten egg whites into the yolk mixture with a spatula.
- Don't worry if you see a few specks of egg white on the surface. Its fine. You don't want to overmix the batter. At this step the mixture will appear very thin and liquidy. This is perfectly normal.
- Pour the mixture into an 8×8-inch (20x20cm) lined baking pan
- Layer slices of peaches over the batter. And although the batter has such a liquid like consistency, the peaches will not sink into the batter. It will hold up perfectly by the fluffy cake layer structured mostly by beaten egg whites. If you are using almonds, you can sprinkle a few over the peaches as well. if you don’t like almonds, simply skip adding them to the recipe.
Bake for approximately 40-45 minutes, or until the center is barely moving and the top feels firm when touched. A skewer inserted in the middle of the cake should come out clean once baked.
- Once baked, turn the oven off. Open the oven door but leave the cake in the oven for 5 minutes. This prevents it from collapsing too abruptly due to the sudden temperature change.
- Remove the cake from the oven, leave it in the pan to cool for 30 minutes.
- Refrigerate: Leave the cake in the pan and refrigerate for 1 hour, allowing the custard to set. The cake will shrink down slightly as it cools and this is normal
- Remove the cake from the fridge, Sift powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan. Then slice into portions and serve.
How To Determine When The Cake Is Fully Baked
- Start checking the cake after 30 minutes as baking time may vary depending on your oven or pan. Do not over bake the cake as this will cause it to become rubbery and lose its custard layer.
- If the top is browning too quickly before its baked, then shape foil into a dome and place it over the cake. It should not touch the batter.
- To test if baked: A skewer inserted in the middle of the cake should come out clean
Make Sure To Cool And Refrigerate The Cake Before Slicing
- Remove the cake from the oven, but leave it in the pan to cool for 30 minutes
- Refrigerate: Just leave the cake in the pan and pop it in the fridge for an hour. That way, the custard sets nicely, and you'll get those beautiful distinct layers. The cake will shrink down slightly as it cools, and this is normal.
Slice And Enjoy
- Remove the cake from the fridge, Sift powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan.
- Then slice into portions and enjoy 😋
Peach Almond Custard Cake
Enjoy the enchanting delight of this rustic Peach Almond Custard Cake. It's a truly magical recipe that charms with its simplicity and delectable flavors.
Ingredients
- 4 large eggs separated at room temperature
- ¾ cup white granulated sugar
- ½ cup butter, melted and slightly cooled (See note 1)
- 1 teaspoon vanilla extract
- ¾ cup all purpose (same as plain flour -UK OR cake flour)
- 1 cup lukewarm whole (full fat) milk
- 1 cup sliced fresh or rinsed canned peaches (See note 2)
- ⅛ cup 15g sliced/slivered or chopped almonds (See note 3)
- Powdered sugar for dusting (optional)
Instructions
- Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking
- Separate the eggs. Yolks in one large bowl and whites in another.
Egg yolk mixture
- Add white granulated sugar to the bowl with the yolks.
- Beat until the mixture turns pale and creamy (about 4 to 5 minutes)
- Pour the melted butter and vanilla extract into the bowl and mix until combined.
- Add the flour: With a spatula use a folding motion to mix in the flour. Mix until just lightly combined.
- At this step, the mixture will have a very soft, dough like consistency.
- Pour in the lukewarm whole (full fat) milk while the the beater is running on low speed. Beat until fully combined. At this step the mixture will look and feel thin and liquidy.
Egg white mixture: Rinse out and dry the whisk or beaters (if you were using for the yolk mixture).
- In a separate large bowl, beat the egg whites on medium speed for about 4-5 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. (See note 4)
- Combine the egg yolk mixture with the egg white mixture: Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten egg whites into the yolk mixture with a spatula.
- Don't worry if you see a few specks of egg white on the surface. Its fine. You don't want to overmix the batter. At this step the mixture will appear very thin and liquidy. This too is perfectly normal.
- Preheat the oven now to 325° F / 170°C (150°C) if you are using a fan assisted oven)
Layer slices of peaches over the batter.
- Layer slices of peaches over the batter. Although the batter has such a liquid like consistency, the peaches will not sink into the batter. It will hold up perfectly by the fluffy cake layer structured mostly by beaten egg whites.
- If you are using almonds, you have the option to either sprinkle it over the peaches before baking or do so after the baking process.
- If you don’t like almonds, simply skip adding them to the recipe.
- Bake for approximately 40-45 minutes, or until the center is barely moving and the top feels firm when touched. A skewer inserted in the middle of the cake should come out clean once baked.
- Start checking the cake after 30 minutes as baking time may vary depending on your oven or pan. Do not over bake the cake as this will cause it to become rubbery and lose its custard layer.
- If the top is browning too quickly before it's baked, then shape foil into a dome and place it over the cake. It should not touch the batter.
- Once baked, turn the oven off. Open the oven door but leave the cake in the oven for 5 minutes. This prevents it from collapsing too abruptly due to the sudden temperature change.
- Remove the cake from the oven, leave it in the pan to cool for 30 minutes.
- Refrigerate: Leave the cake in the pan and refrigerate for 1 hour, allowing the custard to set. The cake will shrink down slightly as it cools and this is normal
- Remove the cake from the fridge, Sift powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan. Then slice into portions and serve.
How to store Peach Almond Custard Cake
- Store the cake in an airtight container in the refrigerator for up to 7 days. Serve cold or leave to warm to room temperature before serving.
Notes
- Please see the visual step by step pictures and read the helpful info in the post above before making this recipe to ensure success.
- yellow, white, or even canned ones are fine. Yet, it's best to go for moderately firm peaches (to steer clear of overly hard ones) and slice them thinly.
- If you opt for canned peaches, ensure they're rinsed, well-drained, and dried on a paper towel before layering them onto the cake.
- Skip adding them before baking.
- Instead, toast them in a heavy based pan /skillet on the stovetop over medium-high heat. Once the pan/skillet is warmed up, toss in the almonds.
- After around half a minute, give them a stir to ensure they brown evenly.
- Keep an eye on them and be sure to turn them over for about 6 minutes, or until they become fragrant and lightly browned.
- Stay close while doing this, almonds can go from nicely toasted to overdone very quickly. Then sprinkle over the cake before slicing or serving.
- To check if the egg whites have reached the correct consistency (firm, white peaks), when you raise the beaters from the bowl, the egg whites should now maintain their shape as stiff peaks.
- Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites and not usable in this recipe.
Nutrition
Serving: 1sliceCalories: 256kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 113mgSodium: 126mgPotassium: 118mgFiber: 1gSugar: 20gCalcium: 55mgIron: 1mg
*Nutrition Disclaimer
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