- Knife, cutting board
- Pastry cutter
- Measuring cup, measuring spoons
- Medium-sized mixing bowl
- Small mixing bowl
- 9 inch pie plate or spring-form pan
- electric mixer
- rubber spatula
- Wire rack
- ½ cup butter, softened (+ a bit extra for buttering the pan)
- 1 cup sugar
- ½ cup ground almonds
- ½ cup unbleached white flour
- 1 tsp baking powder
- 2 large eggs
- ½ tsp almond extract
- 4 ripe peaches, sliced half inch thick
- 1 Tbsp butter, cut into bits
- 1 Tbsp sugar
- 2 Tbsp unbleached white flour
- ½ tsp cinnamon
- Preheat oven to 350°F. Butter the pie plate, or the bottom of the springform pan.
- In a large bowl, cream the butter and sugar together using an electric mixer. Add the almonds, flour, baking powder, eggs, and almond extract, and beat until smooth and fluffy.
- Scrape the batter into the pan and smooth out evenly. Arrange the peach slices on top in one layer.
- In a small bowl, make the topping: toss together the sugar, flour and cinnamon, and cut in the butter until the mixture is the texture of coarse crumbs. Sprinkle evenly over the peaches.
- Bake for 50-60 minutes, or until golden brown all over. Cool on a wire rack for ten minutes, then remove the sides of the springform pan (if you used one). Serve warm or at room temperature. Best served the day it’s made, or it gets soggy.
From: Vegetarian Pleasures / Jeanne Lemlin (1986)