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Peach Cake

Torta di Pesce


This is a wonderful moist upside down cake from\r\nthe Piedmont. 



\r\n\r\nMakes one 9 x 2-inch deep round cake


For the cookie crust:1/4 cup (2 ounces or 1/2 stick) unsalted butterat room temperature3 tablespoons sugar14 amaretti cookies plus extra for the batter1/2 cup sliced almonds4 large peaches, blanched for 1 minute, peeled,pitted and cut into 1/2 inch slices3/4 cup granulated sugar1/4 cup unsalted butter at room temperature2 extra large eggs1 1/2 cups unbleached all purpose flour2 teaspoons baking powder1 teaspoon cinnamon1/4 teaspoon salt14 amaretti cookies, crushed

1/2 cup milk1 teaspoon orange extractVanilla gelato


Preheat oven to 350°F.


Butter a 9 x 2 inch deep round cake pan. Line with parchment paper and butter the paper. Set aside.


Process the 1/4 cup butter, sugar, amaretti cookies and almonds in a food processor until the nuts are finely ground. Press the mixture on the bottom of the cake pan. Refrigerate.


Combine the 3/4 cup sugar and butter in a bowl and beat well with a hand mixer. Add the eggs, flour sifted with the salt, baking powder and cinnamon, then the milk and extract one at a time, continuing to mix the batter well for 1 minute.


Fold in the remaining amaretti cookie crumbs.


Arrange the peaches over the almond cookie crust in an overlapping design leaving just a little space between the fruit and the sides of the pan. 


Pour the batter slowly over the peaches. 


Bake for 30-35 minutes or until the cake begins to come away from the sides of the pan, is soft to the touch but golden in color.


Remove the cake from the oven and allow it to cool for 5 minutes. Unmold it onto a round serving platter. Carefully remove and discard the parchment paper. Cut into wedges to serve. Best eaten warm with vanilla gelato or whipped cream.


This recipe is featured on show 1905 - Piedmont Cooking.


  1. john grace's avatar

    john grace

    always watch your show. Love your recipes!

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