Iced Tea and Peach Almond Cake

CAKE

• 4 oz (115 g) almond paste
• 3/4 cup (150 g) sugar
• 8 tablespoons (113 g) unsalted butter, room temperature, cut into 1-in pieces
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 cup (140 g) cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt

TOPPING

• 1/2 cup (115 g) heavy cream
• 1/4 cup (57 g) crème fraîche
• 2 tablespoons confectioners’ sugar plus more for dusting
• 2 medium ripe peaches

FOR THE CAKE:

• Preheat oven to 350 degrees F. Butter an 8 inch round cake pan (at least 2 inches high, I prefer 3 inches high).
• Combine almond paste and sugar in a food processor and process until soft and well combined. Add butter and process until fully combined.
• Add eggs and process until combined. Add flour, baking powder, and salt and process until fully combined. The batter should be smooth and thick.
• Pour batter into prepared pan and bake for 40-45 minutes, until a toothpick inserted comes out clean
• Let cool on wire rack for about 5 minutes, then unmold and let finish cooling.

FOR THE TOPPING:

• Sift confectioners' sugar over the cake. Combine cream, crème fraîche, and confectioners' sugar in a stand mixer with the whisk attachment. Whip to soft peaks. Spread over the cooled cake.
• Wash and slice the peaches. Arrange slices over the top of the cake and serve any leftover slices with the cake.