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Baked Peach Torte


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Ingredients

12 piece(s)

Baked Peach Torte

  • 4-8 peaches, sliced (or other stone fruit to taste eg. nectarines, apricots or plums)
  • 90 g whole almonds
  • 1 lemon, zest only
  • 1 Lime, zest only
  • 200g raw sugar
  • 250 g Butter, unsalted
  • 4 eggs
  • 185g Milk
  • 1 tsp cinnamon
  • 1 tsp Vanilla Essence/Extract
  • 310 g plain flour
  • 2 tsp baking powder
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Method:
  1. Preheat oven to 180 degrees.

    Grease a spring-form pan (I have used a large 30cm tin in the photo, but it works just as well with a standard 22cm tin) & line the base with baking paper.

    Add almonds to clean & dry TM bowl - mill 10 sec / speed 9. Set aside.  

    Wash, dry then peel the lemon & lime with a vegetable peeler, being careful not to get too much of the white pith. Pat the zest dry on some paper towel.

    Add sugar & zest to the TM bowl (no need to wash after decanting the almond meal).  Mill 10 sec / speed 9.  Scrape down then repeat until a fine zest is achieved. 

    Add butter to the sugar & zest - 30 sec / speed 6.  Scrape down & repeat until creamy.

    Run the blades at speed 5 with no timer while you add the eggs one at a time, followed by the milk, vanilla & cinnamon through the hole in the lid.

    Stop & add reserved almond meal, flour & baking powder.  Mix 15 sec / speed 5.  Scrape down & repeat if required. 

    Pour batter into prepared tin & smooth out the surface before arranging the stone fruit slices / halves on top. 

    Bake 45-1hr (depending on the size of the tin you're using) or until the top is golden and a skewer inserted into the middle comes out clean. 

     

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Tip

Dust with icing sugar and serve with a dollop of homemade vanilla yoghurt - see my Shortcut Vanilla Yoghurt recipe.  

Best eaten warm on the day it's baked but also awesome reheated & served with Thermomix vanilla custard the next couple of days!

Adapted from a recipe by 'Emma Jane C' found in the Manidis Roberts Workbake09 cookbook. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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