This cake is proof that you can know a person for your whole life and still learn something new about them. I had no idea that my father didn't like peaches until I made this cake, and he asked me what it was and baldly stated when I told him, "Oh. I don't like peaches." Shock and horror on my part ensued.
But this cake was also the first part of a 2-part proof that my father could learn something new too - as in, he actually does like peaches. If they're included in the right way. He pretty much single-handedly finished off the entire thing. On top of that, he claimed that it actually became even better when it was stored in the fridge overnight - I suspect because the chill and the moisture helped to counter the natural mealy-texture of the almond flour. Not to mention that it was super-easy to make.
So, a win-win-win all around!
- 1_1/2 cups cake flour
- 1/2 cup sugar
- 1/2 cup raw almonds, coarsely chopped
- 1/2 cup unsalted butter, melted and cooled
- Preheat oven to 350º. Line a 9-inch springform pan with parchment paper and butter it or spray it with nonstick spray.
- In a stand mixer or with a handheld beater, cream butter, sugar and lemon zest for 1 to 2 minutes. Add eggs, scrape down the bowl and mix until thoroughly combined. Mix in ricotta.
- In separate bowl, combine the flours, baking powder, and salt. In 2 to 3 batches, gently mix into butter mixture without overbeating. When fully combined, fold in peaches with a spatula.
- Pour batter into prepared pan and set aside while making the crumb.
- Combine cake flour, sugar and almonds in a bowl. Use your hands to mix together.
- Pour in melted butter and gently toss until soft clumps form. Continue until no more flour is visible, and a crumble has formed with small and large crumbs.
- Distribute crumble evenly over cake batter and bake for 60 to 70 minutes, rotating halfway. The cake is done when a cake tester comes out clean.
- Let cake fully cool before removing from the pan and serving.
Note: The original crumb recipe called for 2 cups of flour, but I felt that 1) the crumb became an overwhelming layer and 2) the crumb really needed a long time to toast correctly. As it was, I was making the cake late at night, and it was already pushing 1:30 am and I decided to pull it out before the crumb layer was really done, even if the cake was already just right. So hopefully reducing the flour content helps with these two points.