Ingredients
- 320 g flour
- 200 g butter
- 180 g soft macaroons
- 10 g apple vinegar
- 5 nectarines
- an egg
- caster sugar
- sugar cane
- honey
- salt
- ice
For the peach and amaretto cake recipe, mix the flour with the chopped butter, a pinch of salt and a tablespoon of granulated sugar in a bowl, obtaining a set of crumbs. Mix 100 g of cold water in a fridge, 20 g of ice and apple vinegar in a jug. Pour it on the crumbs, a little at a time. When you manage to collect the mixture in your hands, remove it from the bowl and work it briefly on the work surface, with a little flour if needed, leaving it coarse. Shape it into a ball, place it in a bowl, cover with plastic wrap and let it rest for now. Roll it out to a thickness of 3-4 mm and line the bottom and the edges of an oval baking dish with it. Cut out the excess dough and pinch it around the perimeter of the mold to create a decorative effect.
For the filling: crumble the amaretti biscuits and distribute them in the pan: they will be used to give sweetness and to absorb peach juices. Cut the nectarines in half, remove the stone and place them on the cutting board; with a sharp knife cut them into very thin slices, keeping them tightly together. With the help of a spatula, transfer the half peaches into the pan and mash them gently, so that they are arranged slightly obliquely, without losing their shape. Arrange them alternately and fill in any empty areas with individual slices. Brush the edges of the cake with a beaten egg, then sprinkle the surface with brown sugar.
Bake the cake at 180 ° C in the lower part of the oven for about 50 minutes. Remove from the oven and brush the fruit with 2 tablespoons of freshly melted honey.
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