120grams1/2 cup + 2 tablespoons granulated natural cane sugar
60grams4 tablespoons butter, softened
60grams6 tablespoons flour
¼teaspoonalmond extract
1largewhole peach, cut into 8 slices
Confectioners’ sugarto serve (optional)
Instructions
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).
Add the egg whites and salt to a medium bowl. Beat on medium-high until stiff peaks form. Set aside.
Add the butter and sugar to a clean, medium bowl. Beat until fluffy and well mixed.
Add the flour and almond extract. Beat until just combined. Stir in a third of the beaten egg whites.
Gently fold in the remaining egg whites.
Spread the batter into the prepared pan. Arrange the peach slices on the top in a swirl pattern.
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.