Summer Peach Cake

Prep time:
Cook time:
Total time:
Serves: 8


  • 3 egg whites (save yolks for a later use)
  • Pinch of salt
  • 120 grams (1/2 cup + 2 tablespoons) granulated natural cane sugar
  • 60 grams (4 tablespoons) butter, softened
  • 60 grams (6 tablespoons) flour
  • ¼ teaspoon almond extract
  • 1 large, whole peach, cut into 8 slices
  • Confectioners’ sugar, to serve (optional)


  1. Preheat the oven to 400ºF (200ºC). Grease the sides of an 8-inch (20-cm) springform pan with butter. Flour lightly. Line the bottom with a sheet of parchment (cut it to fit if not using precut round sheets).
  2. Add the egg whites and salt to a medium bowl. Beat on medium-high until stiff peaks form. Set aside.
  3. Add the butter and sugar to a clean, medium bowl. Beat until fluffy and well mixed.
  4. Add the flour and almond extract. Beat until just combined. Stir in a third of the beaten egg whites.
  5. Gently fold in the remaining egg whites.
  6. Spread the batter into the prepared pan. Arrange the peach slices on the top in a swirl pattern.
  7. Bake 32 to 35 minutes, until puffed, golden, and cake springs back when tapped in the center. Remove from oven, and let cool completely on a wire rack before serving. Dust with confectioners’ sugar before serving, if desired.