For the cake
500g of all-purpose flour
125g of granulated sugar
175g of unsalted butter, softened
1 egg yolk
1 whole egg
100ml of water
For the filling
5 peaches
1 liter of orange marmalade
100g of granulated sugar
500ml of heavy cream
6 large eggs
150g of chopped pistachios
Finely grated ginger (about 2 tablespoons)
100g of shelled and toasted pistachios
For the cake
500g of all-purpose flour
125g of granulated sugar
175g of unsalted butter, softened
1 egg yolk
1 whole egg
100ml of water
For the filling
5 peaches
1 liter of orange marmalade
100g of granulated sugar
500ml of heavy cream
6 large eggs
150g of chopped pistachios
Finely grated ginger (about 2 tablespoons)
100g of shelled and toasted pistachios
The cake: beat the butter and sugar in a stand mixer until light and fluffy
Add the flour, egg yolk, whole egg, and water to the mixture
Mix until just combined
Reserve in the refrigerator
After chilling, roll out the dough on a lightly floured surface to fit a 25cm round cake pan with removable bottom
Place the dough in the prepared pan and smooth the top
Cover the cake with parchment paper, then cover with aluminum foil for easy removal
Bake at 180°C (350°F) for about 25 minutes or until golden brown
The filling: pit and slice the peaches
Cook them in orange marmalade with 100g of granulated sugar until tender
Mix heavy cream with eggs, granulated sugar, and grated ginger
Assembly: place the peach slices and pistachios inside the cake and cover with the creamy mixture
Bake at 130°C (265°F) for about 30 minutes or until just set
Serve with warm orange marmalade and whipped cream topped with toasted sweet almonds.
