Professor Butter Beard’s Summer Peach, Almond and Cardamom Cake
One 9” Round Cake
Inspired by Claude Monet and Yossy Arefi
3 large fresh peaches
1 cup slivered almonds, toasted with a dash of fine sea salt
1 cup granulated sugar
Zest of one large lemon
8 Tbsp unsalted butter, room temperature
2 large eggs
1 cup whole milk ricotta
1 tsp vanilla paste
½ tsp almond extract
½ tsp cardamom extract (optional)
1 ½ cups all-purpose flour
1 tsp kosher salt
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cardamom
Additional 2 tsp granulated sugar to sprinkle on cake pre-bake
1) Preheat your oven to 325 degrees. Butter a 9” springform pan then lay in a 10” circle of parchment paper.
2) Toast the almond slivers with a dash of fine sea salt. Set aside to cool.
3) In a medium bowl, whisk together the flour, baking powder and soda and ground cardamom. Set aside.
4) Slice the three peaches into ½” slices. Divide in half and chop one half into ½” cubes.
5) In the bowl of a standing mixer, combine the sugar and lemon zest. Mix until evenly distributed. Add the butter and mix on medium-high until light and fluffy, about 5-6 minutes. Add the eggs one at a time then add the ricotta, vanilla paste and extracts. Mix on medium speed until smooth.
6) Add the dry mix and again mix until smooth. Remove the bowl from the mixer and use a spatula to evenly fold in the toasted almonds and cubed peaches. Use the spatula to scrape the batter into the prepared pan then even out the top. Arrange the remaining peach slices over the batter and sprinkle with the additional 2 tsp of granulated sugar.
7) Bake the cake on the middle rack of the oven until puffed and golden, about 50 to 60 minutes. Let the cake cool completely in the pan on a wire rack.
8) If desired, sift the top of the cake with a bit of confectioner’s sugar before serving.
