Peach Torte - Betty's Kitchen Fare - How to Make

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Jun. 12, 2013

How to make a Peach Torte by Betty Bannerman Busciglio, cooking teacher and former caterer. Betty uses only fresh ingredients. Most dishes made from scratch. Her videos contain many cooking tips. A Scottish lass who could barely boil water when first married, since then she has become a world-class food expert who reads cookbooks as others read novels.


Unsalted butter 4 Ounce
Sugar 3/4 Cup (12 tbs)
Unbleached flour 1 Cup (16 tbs)
Almond flour 1/4 Cup (4 tbs)
Baking powder 1 Teaspoon
Eggs 2
Salt 1 Pinch
Almond extract 1 Teaspoon
Caster sugar 1 Tablespoon
Almonds 2 Tablespoon , slivered
Ripe peaches 2 , peeled and sliced



1. Preheat the oven to 350. Line a 9 inch cake pan with parchment paper and set aside.


2. In a stand mixer, cream together the sugar and butter.

3. Add in the flour, almond flour, baking powder, eggs, and salt and beat to mix well.

4. Place the cake mixture into the prepared pan and spread evenly with a spatula.

5. Arrange peaches over the top and sprinkle almonds, followed by caster sugar.

6. Bake in oven for 30 – 40 minutes, until the center tests done with a toothpick.

7. Remove the cake from the oven and let it cool for 5 minutes over a cooling rack.


8. Slice the cake and serve with vanilla ice cream.


This cake can be made with Italian plums cut in half or regular plums cut in quarters omitting the sliced almonds and substituting a teaspoon of cinnamon. Canned apricots very well drained also work as do canned pears.

Recipe Summary

Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 425Calories from Fat 191

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 134 mg5.58%

Total Carbohydrates 53 g17.7%

Dietary Fiber 2 g8%

Sugars 32 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet