Almond cake with macerated peaches and raspberries

I made this a few weeks ago to serve when I had a friend over for dinner. The cake is very simple, only having 5 ingredients and is nicely contrasted with the fresh fruits and crunch pistachios. I based this cake off of a recipe from Laura Calder. http://www.cookingchanneltv.com/recipes/laura-calder/orange-almond-cake-recipe/index.html

Macerated peaches and raspberries.

o    Two ripe peaches

o    1 pint ripe raspberries

o    2 Tablespoons of vanilla sugar.

o    Pinch of salt.

Slice the peaches into a bowl, add the raspberries, salt and sugar, mix them together gently, being careful not to break up or bruise the fruit. Cover and allow to sit in the fridge until you are ready to serve.

 Almond Cake

Method- Preheat oven to 350º and line a 9 inch spring form with parchment.

o    6 Eggs, separated

o    1 ½ Cup Almond flour

o    Orange zest of 1 orange

o     Pinch of Salt

o    ¾ Cup Sugar

In a bowl combine egg yolks, zest sugar, and salt. Then add the almond flour. Set aside.

In a separate bowl beat the egg whites until peaks form. I did this by hand in a big bowl with a balloon whisk. The use of a mixer, stand or hand is of course, fine.

Next fold 1/3 of the whites to the yolk mixture. This addition is to lighten the batter and ease the combining of the next 2/3. Once the first this is combined add ½ of the egg whites that remain and fold, very gently. Add the last portion of whites and fold gently, mixing as little as possible. ALL of the lift this cake has comes from the air you beat into the egg whites So, easy does it.

Pour the batter into the prepared pan and gently spread evenly. Bake for 45 minutes. When it’s done, remove from oven and allow to cool in the pan for about 5 or ten minutes. Then remove the side and cool completely. Dust with powdered sugar, if desired.

To serve, cut slices of the cake and top with the prepared fruit and top that with sweetened whipped cream and toasted pistachios.