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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This delightful mini peach-almond layer cake combines the nutty richness of almond flour with the sweetness of maple syrup and fresh peaches. The cake layers are light and fluffy, with a hint of vanilla and a touch of salt to balance the flavors. Topped with a luscious mascarpone cream, this cake is a perfect treat for any occasion. The juicy peach slices add a burst of freshness, making each bite a delightful experience.
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Preheat oven to 175°C (350°F).
Mix all the cake batter ingredients together until smooth.
Pour the batter into the prepared tin.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the tin for 10 minutes, then invert onto a wire rack.
Let the cake cool completely before assembling.
Whip the heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form.
Place the bottom cake layer on a plate.
Spread half the whipped cream over the bottom layer.
Place the second cake layer on top.
Finish with the rest of the cream and remaining peach slices.
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Ensure the egg is at room temperature for better mixing.
Use cold heavy whipping cream for best results when whipping.
Can I use frozen peaches?
Unfortunately no, they'll make the cake soggy
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance and assemble them before serving.
What if I don't have almond flour?
You can replace almond flour with more all-purpose flour, but the flavor and texture will be slightly different.
