Italian Desserts Recipes - Peach and Pear Cake (Torta di Pesche e Pere) Recipe

Ingredients                                     

• 175 g/6 oz/3/4 cup unsalted (sweet) butter

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 2 eggs

• 75 g/3 oz/3/4 cup whole meal flour

• 75 g/3 oz/3/4 cup plain (all-purpose) flour

• 10 ml/2 tsp baking powder

• 15 ml/1 tbsp milk

• 2 peaches, stoned (pitted) and chopped

• 2 pears, chopped

• 30 ml/2 tbsp icing (confectioners') sugar

---

Method:

1. Cream the butter and sugar together. Gradually beat in the eggs. Fold in the flours and baking powder, adding a little milk to soften the mixture.

2. Fold in the chopped peaches and pears and spoon the mixture into a greased 20 cm/8 in cake tin (pan).

3. Level the surface of the cake, making a slight dip in the centre to allow for rising.

4. Bake in a preheated oven at 190°C/375°F/ gas mark 5 for 55 minutes to 1 hour until firm to the touch. Remove from the oven and allow to cool in the tin.

5. Dust with icing sugar. The cake will keep in an airtight container for up to 2 weeks.