Summer Peach and Amaretto Cake

I almost didn't blog this cake, as you can probably see what with most of it gone there before I even took some photos! It's absolutely delicious and one I would make again with no changes at all but you can't really taste the peach in this. So, I thought, as divine as this cake is I can't really blog a peach cake that doesn't taste of peach can I? Well, I am because it's that good and even without a strong peachy taste I'm sure the 4 peaches (or nectarines as I used) are still adding a lot to the wonderful flavour in this.

The Amaretto on the other hand you can definitely taste and it's fantastic! I really wanted to keep this a simple cake flavour wise, nice and delicate in keeping with a summer cake so opted against adding cinnamon or nutmeg, flavours that would go really well here, and finished it off with a simple dusting of icing sugar. Texturally speaking it's lovely and moist without being gummy - an all round winner! A slice of this cake with some vegan vanilla ice cream and slices of fresh peaches would be heavenly (and up the peach flavour ;-))

Summer Peach and Amaretto Cake:

100g vegan butter (1/2 cup)
200g golden caster sugar (1 cup) *or granulated
100g pureed firm silken tofu (1/2 cup)
250g peach or nectarine puree (1 cup) you will need 4 large peaches.
1 tsp vanilla
60ml Amaretto (1/4 cup)
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280g flour (2 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 180C / 350F. Grease a pan and set aside. I used a ring cake pan, not quite like a bundt as it's a little smaller. Mine is 8" wide and 2 1/4" deep, you could also use an 8" square cake pan or one 8" round cake pan.

This is the pan I used for reference.

Mix together the dry ingredients and set aside. To prepare the tofu simply blend firm silken tofu in a blender or food processor until smooth then measure from that the required amount.

To prepare the peaches or nectarines, I brought a large pot of water to the boil and added the nectarines and boiled for 3 minutes. Remove with tongs and plunge into a large bowl of ice water. When you can handle them slice around them and twist to remove the stone then peel off the skins which should just fall off. My nectarines were very ripe but the stones wouldn't remove so I just cut around it getting as most of the fruit off as I could.

Place the peeled fruit into a food processor and process until you have a puree then measure out the required amount (it should be all of it).

Place the vegan butter and sugar in a large bowl and beat well until lighter in colour and almost fluffy either by hand or with a mixer. Add the tofu, vanilla and puree and mix until it's a gross bowl of curdled mess. No joke.

Now add some of the flour mixture and beat well, the curdled look should be gone now, then add some of the Amaretto and beat well. Repeat until all the flour and Amaretto is added, ending with flour and you have a smooth yet thick batter. Scrape it all into your prepared pan, level the top and pop into the preheated oven for about 30 minutes, which is how long mine took but all ovens are different. It should be lightly golden on top, pulling away slightly from the sides, bounce back on top when pressed and a toothpick should come out clean or with only dry looking crumbs. It will most likely take longer if you are not using a ring pan.

Transfer to a wire rack to cool slightly, about 15 minutes, then run a knife around the edges, including the centre bit if using a bundt or ring pan and invert onto the wire rack to fully cool. Dust generously with icing sugar and we found this cake best fresh on the day when still slightly warm. As mentioned above it would also be beautiful with some vegan vanilla ice cream and sliced fresh peaches. Enjoy!

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Nutritional Information: based on 1 slice out of 9.

Calories: 292
Fat: 6.9g
Sat Fat: 1.4g
Protein: 6g
Carbs: 51.9g
Sugar: 24.7g
Fibre: 1.3g
Sodium: 296mg

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