I love peaches, I eat tons of them during summer in fruit salads, with yogurt for breakfast and I often use them for baking.

Last week I prepared this simple peach cake using a recipe that normally I use for baking breakfast cakes. This time  I added some nectarines and amaretto biscuits and  the result is a light  and airy cake perfect with tea or latte, delicious served with vanilla ice cream after a meal.

Peach and amaretto cake



  • plain flour: 125 grams
  • corn flour or potato starch: 125 grams
  • caster sugar: 250 grams
  • medium eggs: 3
  • nectarines: 600 grams
  • sunflower oil: 100 millilitres
  • milk: 100 millilitres
  • amaretti biscuits: 60 grams
  • amaretto liqueur: 4 tbsp
  • freshly grated lemon zest
  • baking powder: 15 grams


  1. Slice 2 peaches into 5 mm slices and cut the others into 1,5 cm dices. Put the diced peaches in a bowl with the liqueur for half an hour in the fridge.
  2. Sift the flour with baking powder and corn flour (or potato starch if you are using it)Farina setacciata
  3. Using an electric mixer beat the eggs with the sugar until you have a pale and fluffy mixture then add the lemon zest and the sifted flour. Mix at low speeduntil well combinedMontata di uova e zucchero
  4. Slowly pour in the oil and then the milk while mixing.Latte a filo nell'impasto
  5. Crumble the amaretti (reserve some for the decoration) and fold them into the mixture using a rubber spatula.Amaretti sbriciolati nell'impasto
  6. Add also the diced peaches, getting rid of the liqueur. Pesche a pezzetti nell'impasto
  7. Pour the batter into a 20 cm cake pan lined with baking parchment, decorate the top with the slices of peach and some crumbled amaretto.Bake in the preheated oven at 170 °C for about 40 minutes until a skewer inserted into the centre comes out clean.Torta con fettine di pesca a raggiera