Tort cu piersici și afine (cu piersici din conservă)

Aceasta Tort cu piersici și afine is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

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Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Tort cu afine și piersici

Aceasta Tort cu piersici și afine is a super-moist and healthier cake recipe made with no eggs, no dairy, and no refined sugar, topped with fruit jam and vanilla streusel.

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Timp de pregatire: 15 minute min

Timp de gătit: 1 oră hr 5 minute min

Timpul total: 1 oră hr 20 minute min

Curs: Mic dejun, Desert

Bucătăria: american

porţii: 12 felii

calorii: 311 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

Tort Batter

• ▢ 2 cupe Faina de toate scopurile - (nota 1)
• ▢ ⅔ ceaşcă Zahăr din trestie nerafinat - (nota 2)
• ▢ 2 lingurițe Praf de copt
• ▢ ½ ceaşcă Ulei de măsline cu aromă blândă - (nota 3)
• ▢ 1 ceaşcă Lapte de migdale - (nota 4)
• ▢ 1 linguriță Scorţişoară
• ▢ 1 linguriță Extract de vanilie
• ▢ ¼ ceaşcă Afine proaspete - (nota 5)

Peach Blueberry Coating

• ▢ 3 linguri Faina de toate scopurile
• ▢ 2 linguri Zahăr din trestie nerafinat
• ▢ 1 ceaşcă Canned Peach Slices - drained, pat dried
• ▢ 1 ceaşcă Afine proaspete

streusel

• ▢ ⅔ ceaşcă Faina de toate scopurile
• ▢ ⅓ ceaşcă Zahăr din trestie nerafinat
• ▢ 4 linguri Ulei de măsline cu aromă blândă
• ▢ 1 linguriță Extract de vanilie

Instrucțiuni

• Line a 9-inch springform pan with a large piece of parchment paper. You want a large piece of paper to hang on both sides, which will help you lift the cake out of the pan to the cooling rack later on. Spray cooking oil on the bottom and sides of the pan. Set aside.

Coat the peach slices and blueberries

• Open the can of peach slices and drain them over a sieve. Transfer the slices onto a large, thick piece of absorbent paper. Add more absorbent paper on top of the peach slices and press or pat to absorb the peach liquid.
• Transfer the pat-dried peach slices to a mixing bowl, add the blueberries, 3 tablespoons of flour, and 2 tablespoons of sugar.
• Toss the fruit slices using your hands to coat them evenly with the sugar/flour mixture. Set aside.

Streusel Topping

• In a small mixing bowl, add all the streusel topping, stir with a fork, then rub with your fingers to form pieces of dough. Set aside.
• Preîncălziți cuptorul la 350 ° C (180 ° F).

Tort Batter

• In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, and cinnamon. Whisk to combine.
• Add the liquid ingredients: oil, milk, and vanilla. Use a rubber spatula to combine and form a smooth, thick cake batter.

Asamblați tortul

• Pour the cake batter into an even layer in the prepared springform pan.
• Top the cake batter with the coated fruits, spread them evenly, press them a little, not too much, with your fingers.
• Sprinkle pieces of the streusel batter all over the fruits, you will barely see the fruit, and that's normal.
• Bake the cake for 65-75 minutes at 350°F (180°C) until a long, thin pick inserted in the center of the cake comes out with little to no crumbs on it.
• Let the cake cool down for 10 minutes in the pan.
• Run a knife all around the cake before opening the springform pan and prevent the sides of the cake from breaking.
• Open the springform gently and release the cake on a cooling rack, lifting the hanging pieces of parchment paper.
• Let it cool down for 1 hour on the cooling rack before slicing.

notițe

Notă 1Sau făină de speltă albă. Făina de migdale sau făina de ovăz nu vor funcționa. Pentru o versiune fără gluten, folosiți rețetele mele ghid de conversie fără gluten.

Notă 2Sau orice îndulcitor granulat pe care îl preferați, cum ar fi zahărul, zahărul brun sau zahărul de cocos.

Notă 3Sau ulei de canola sau alt ulei cu aromă ușoară care vă place.

Notă 4Orice lapte funcționează, cum ar fi laptele de ovăz, laptele de soia sau laptele de cocos.

Notă 5: The cake takes much longer to bake with frozen blueberries, and they make the crumb too moist. I prefer fresh.

Stocare: Store the cake in the fridge in a cake box for up to 4 days.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1felie | calorii: 311kcal | Carbohidrați: 45.4g | Proteină: 3.4g | Gras: 14.3g | Grăsime saturată: 1.9g | Grăsimi polinesaturate: 1.7g | Grasime monosaturata: 10.1g | Sodiu: 100.5mg | Potasiu: 67.4mg | Fibră: 1.5g | Zahăr: 21.6g | Vitamina A: 50.7IU | Vitamina C: 2mg | Calciu: 71.9mg | fier: 1.6mg | Magneziu: 8.8mg | Fosfor: 51.5mg | Zinc: 0.3mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• Faina de toate scopurile – This forms the structure of your cake. You can also use white spelt flour for a similar result. In the coating, it helps absorb excess moisture from the fruit and prevents it from sinking to the bottom of the cake. It’s also the base of the crunchy streusel topping. It won’t work with almond flour or coconut flour. For a gluten-free version, use my ghid de conversie fără gluten.
• Zahăr din trestie nerafinat – This provides sweetness to the cake. Any granulated sweetener you enjoy, such as white sugar, brown sugar, or coconut sugar, also works well. This also sweetens the fruit topping and helps it caramelize slightly during baking and I use it in the streusel.
• Praf de copt – This is a leavening agent that helps the cake rise and gives it a light texture.
• Ulei de măsline ușor – This contributes moisture and richness to the cake. Canola oil or other light-flavored oils are fine to use as well. It also binds the streusel ingredients together and creates a crumbly texture.
• Lapte de migdale – This adds liquid to the batter, creating a tender crumb. Oat milk, soy milk, or coconut milk also work perfectly here.
• Scorţişoară – This spice brings a warm, comforting flavor to the cake.
• Extract de vanilie – This enhances the overall flavor profile of the cake with its sweet, aromatic notes. This also adds a touch of aromatic flavor to the streusel.
• Afine proaspete – These provide bursts of juicy sweetness and a lovely color to the cake.
• Canned Peach Slices – These add a soft, sweet, and slightly tangy fruit element to the cake.

How to Make Peach Blueberry Cake

This recipe is super simple to make in a few steps. Here’s how in pictures.

Combine the batter ingredients into a soft dough.

Transfer to a springform pan lined with parchment paper.

Roll the peach slices and blueberries into a flour and sugar mixture.

Place the fruits on top of the dough in the pan.

Mix the streusel ingredients in a bowl and sprinkle it on the cake.

Coaceți prăjitura timp de 65-75 de minute la 180°C (350°F).

Sfaturile de copt ale lui Carine

Permiteți-mi să vă împărtășesc câteva sfaturi pentru un tort perfect.

• Parchment Handles – Make sure your parchment paper hangs over the sides of the pan. This creates handy “handles” that make lifting the baked cake out of the springform pan much easier, preventing breakage.
• Pat Dry Peaches – Draining and thoroughly patting the canned peach slices dry is important. This step removes excess moisture, which can make your cake gummy or increase baking time significantly.
• Even Fruit Distribution – When adding the coated fruit to the batter, spread it as evenly as possible. This ensures every slice has a good balance of cake and fruit.
• Patience Baking – This cake is thick and packed with fruit, so it takes a while to bake through. Don’t rush it! Use the toothpick test and be prepared to bake in 10-minute increments until it comes out clean.
• Nu supraîncărcați – Resist the urge to add more fruit than the recipe calls for. Too much fruit can prevent the cake from baking properly in the center, leading to a dense or raw crumb.
• Streusel Variations – For a crispier streusel with a different texture, you can swap out 2 tablespoons of the all-purpose flour in the streusel mixture for rolled oats.
• Knife Release – Even with a springform pan, running a knife gently around the edges of the cake after it cools for 10 minutes can help prevent the sides from sticking and breaking when you open the pan.

More Healthier Cake Recipes

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