Peachy Almond Galette

by Tenina Holder

I confess…I think I am over blogging about food. (Shock, horror!) I have been completely frantic over the Christmas holiday 'break'…(break is really the wrong word!) and the two days I have spent at work since then, raised my heart rate to such a pitch that only after a glorious 2 days on the ocean in Mandurah, I can even consider writing this up! Thanks Sharon and Brent...

I love marzipan, had made some and then not made the stollen rewrite it was intended for…I also had some lovely sweet donut peaches or Saturn or Angel peaches as they are also known. Who doesn't love almonds with peaches? A match made in the garden…fantastic in dessert! Add some cream or mascarpone and you're in peach heaven. Enjoy…oh and by the way, should you enjoy or not enjoy, please come and give me feedback…it just might persuade me to keep doing it! (Recipe blogging that is!)

Need

Do

1  

Preheat oven to 160°C and butter and line a 18cm square baking dish. Set aside.

2  

Place 300g marzipan in chunks into Thermo bowl and chop 7 sec/speed 10.

3  

Add vanilla, butter, eggs and cinamon and blend 5 sec/speed 5.

4  

Add pistachios and stir through 2 sec/Reverse/speed 3.

5  

Spread into prepared tin. Press peach halfs in, rounded side up, so that peaches are sticking out above the batter.

6  

Place remaining marzipan into Thermo bowl and chop 3 sec/speed 7. Sprinkle over peaches and batter evenly.

7  

Spread flaked almonds over the top of that and bake for 1 hour or until golden around edges and peaches are well cooked.

More

Serve with the obligatory dollop of thick double cream and enjoy warm or cold, though cold will make it easier to cut…all those peachy juices just make it a little gooey in the centre.

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