There’s nothing quite like the magic of peak peach season! When those fuzzy, sun-ripened gems are at their juiciest, this is the recipe I turn to. It’s a simple yet elegant almond peach torte with a rich, buttery crumb that perfectly complements the sweet fruit. Imagine a warm slice, fresh from the oven, paired with a strong espresso—it’s the perfect end to a special summer meal. This torte comes together in a flash and is absolutely divine served the day it’s made, while the top is still golden and the inside is wonderfully moist.
Ingredients
• For the Torte
• ½ cup / 113g butter, softened
• 1 cup / 200g granulated sugar
• ½ cup / 50g ground almonds
• ½ cup / 60g unbleached all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs
• ½ teaspoon almond extract
• 4 ripe peaches, peeled and sliced ½ inch thick
• For the Cinnamon Streusel Topping
• 1 tablespoon / 14g butter, cut into bits
• 1 tablespoon / 12.5g granulated sugar
• 2 tablespoons / 15g unbleached all-purpose flour
• ½ teaspoon ground cinnamon
Instructions
1. Preheat & Prep: Preheat your oven to 350°F / 175°C. Generously butter the bottom and sides of a 9-inch springform pan.2. Make the Batter: In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. Add the ground almonds, flour, baking powder, eggs, and almond extract. Beat until the batter is smooth and well combined.3. Assemble the Torte: Scrape the batter into your prepared springform pan and use a spatula to smooth the top. Arrange the sliced peaches over the batter in a single, slightly overlapping layer.4. Create the Topping: In a small bowl, combine the topping : butter bits, sugar, flour, and cinnamon. Use your fingertips or a pastry cutter to work the butter into the dry until the mixture resembles coarse crumbs. Sprinkle this evenly over the peaches.5. Bake to Perfection: Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean and the top is a beautiful golden brown. Let the torte cool on a wire rack for 10 minutes before carefully removing the sides of the springform pan. Serve warm or at room temperature.
Nutritional Information
• Estimated per serving (Serves 8)
• Calories: 385 kcal
• Fat: 21g
• Carbohydrates: 45g
• Sugar: 30g
• Protein: 6g
Pro Tips
• For a deeper flavor, toast the ground almonds in a dry skillet over medium heat for 3-4 minutes until fragrant before adding them to the batter.
• No need to peel the peaches if you prefer a more rustic texture and a bit of extra fiber; just be sure to wash them well.
• Serve with a dollop of crème fraîche, a scoop of vanilla bean ice cream, or unsweetened whipped cream to balance the sweetness.
• Swap the peaches for other stone fruits like plums, nectarines, or apricots depending on what’s in season.
FAQ
Q: Can I make this almond peach torte vegan
A: Yes, you can adapt this recipe to be vegan. Use a high-quality plant-based butter substitute for the dairy butter in both the torte and streusel. To replace the two eggs, try using ½ cup of unsweetened applesauce or two ‘flax eggs’ (2 tbsp ground flaxseed mixed with 6 tbsp water). The texture will be slightly denser but still delicious.
Q: How can I make this peach torte gluten-free
A: Absolutely. To make this torte gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The ground almonds are naturally gluten-free and help create a wonderful, moist texture, making this an easy and effective swap.
Q: What is the best way to store this vegetarian peach torte
A: Store any leftover torte in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. We recommend bringing it back to room temperature or warming it slightly before serving to best enjoy its flavor and buttery crumb.
Q: Is this vegetarian torte a good source of protein
A: While this is primarily a dessert, it does offer some protein thanks to the ground almonds and eggs, providing about 6 grams per serving. The almonds contribute healthy fats and plant-based protein, making it a more satisfying treat than a simple flour-and-sugar-based cake.
