Ina Garten Peach Almond Torte

Ina Garten’s Peach Almond Torte is made with ripe peaches, Grand Marnier, unsalted butter, sugar, vanilla extract, almond extract, eggs, flour, baking powder, salt, turbinado sugar, and sliced almonds. This delicious Peach Almond Torte recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

This Peach Almond Torte Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 340g / ¾ pound ripe peaches, unpeeled, cut into 8-10 wedges (2 large peaches)
• 30ml / 2 tablespoons Grand Marnier
• 113g / ¼ pound (1 stick) unsalted butter, at room temperature
• 150g / ¾ cup granulated sugar
• 2.5ml / ½ teaspoon pure vanilla extract
• 1.25ml / ¼ teaspoon pure almond extract
• 2 extra-large eggs, at room temperature
• 125g / 1 cup all-purpose flour (plain flour)
• 5g / 1 teaspoon baking powder
• 2.5g / ½ teaspoon kosher salt
• 2 tablespoons turbinado sugar (Sugar in the Raw)
• 2 tablespoons blanched, sliced almonds
• Confectioners’ sugar (icing sugar), for dusting

How To Make Peach Almond Torte?

1. Preheat the oven: Preheat your oven to 175°C / 350°F. Grease an 8-inch (20cm) round springform pan.
2. Prepare the peaches: In a small bowl, combine the peach wedges with the Grand Marnier and set aside.
3. Cream the butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 2 minutes until light and fluffy.
4. Add the extracts and eggs: With the mixer on low, add the vanilla extract, almond extract, and eggs, one at a time. Scrape down the bowl with a rubber spatula as needed.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Mix dry ingredients with wet: With the mixer on low, slowly add the dry ingredients to the wet mixture, mixing just until incorporated. Use a spatula to ensure everything is combined.
7. Transfer to pan: Transfer the batter to the prepared springform pan and smooth the top with a spatula.
8. Arrange peaches on top: Arrange the peach wedges, cut side up, in concentric circles on top of the batter.
9. Add sugar and almonds: Sprinkle the top with turbinado sugar and sliced almonds.
10. Bake the torte: Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Cool and serve: Let the torte cool slightly. Dust with confectioners’ (icing) sugar before serving. Best served warm or at room temperature.

Recipe Tips:

• Use ripe but firm peaches : Pick peaches that are ripe for the best taste, but not too soft. Soft peaches will become too mushy when baked. Firmer ones keep their shape better.
• Don’t overmix the batter : After adding the dry ingredients to the wet ones, stop mixing when they just come together. Mixing too much will make the cake heavy instead of light.
• Use room temperature ingredients : Make sure the butter and eggs are at room temperature. This makes the batter smooth, and the cake will bake more evenly and be softer.
• Lay the peaches in one layer : Place the peaches on top in a single layer, with the cut side facing up. This helps them cook evenly and keeps them from sinking into the cake.
• Check if it’s done : Ovens are different, so test the torte by sticking a toothpick into the middle. If it comes out clean, the cake is done. If it’s still sticky, bake it a bit longer, but watch it closely to avoid overbaking.

How To Store Leftovers?

• Refrigerate: First, let the leftover Peach Almond Torte cool to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container before storing it in the fridge. It will stay fresh for up to 3 days.
• Freeze: After the Peach Almond Torte has cooled, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months.

Nutrition Facts

Serving Size: 1 slice (1/8 of torte)

• Calories: 320
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 80mg
• Potassium: (not available)
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 5g

Try More Ina Garten Recipe:

• Ina Garten Rum Raisin Apple Cake
• Ina Garten French Apple Cake
• Ina Garten Cranberry Orange Cake
• Ina Garten Mocha Icebox Cake Recipe