Ingredients

Cake Base

4 large eggs
200 grams (1 cup) sugar
1 pinch of salt
140 grams (1 cup) all-purpose flour
1 teaspoon vanilla extract
We recommend:
For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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(18,788) Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack) $3.74 $4.14 View details Prime C&H Pure Cane Granulated White Sugar, 25-Pound Bags
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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(20,691) King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary $8.62 View details
For vanilla extract:
Prime 50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
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(14,059) Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for Baking and Cooking, 4 Ounce Bottle $19.95 View details

Filling and Topping

4 large peaches, sliced
Handful of almond slivers (optional)
Cane sugar for sprinkling (optional)
Butter for greasing the pan
Flour for dusting the pan
We recommend:
For fresh peaches:
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For almond slivers:
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For cane sugar:
Wholesome Organic Cane Sugar, Non GMO & Gluten Free, 50 Pound (Pack of 1)
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Instructions

Step 1

Prepare the Batter

*Whisk* the eggs, sugar, and vanilla extract until the mixture becomes light and fluffy. This will incorporate air and create a soft texture.

Gently fold in the flour and salt using a spatula. Be careful not to overmix to keep the batter airy.

Step 2

Prepare the Peaches

*Slice* the peaches into even slices. Reserve half for the batter and half for the topping.

Step 3

Assemble the Cake

Grease a baking pan with butter and *dust* it lightly with flour to prevent sticking.

Pour the batter into the prepared pan. *Place* half of the peach slices into the batter, spacing them evenly.

Arrange the remaining peach slices on top of the batter. Sprinkle with almond slivers and a little cane sugar if desired.

Step 4

Bake the Cake

Preheat your oven to *180°C (350°F)*.

Bake for *35-40 minutes*, until a skewer inserted into the center comes out clean and the top has a golden crust.

Step 5

Serve

Let the cake cool slightly before slicing. Serve warm with a scoop of vanilla ice cream, if desired, which adds a delightful creaminess to the warm cake.

You can enjoy this cake either warm or at room temperature for a cozy treat.

Servings

Serving this classic peach charlotte is all about striking a balance between the comfort of tradition and the joy of indulgence. **Try it warm** with a generous scoop of vanilla ice cream on top—the creamy melds with the warm cake to create an ethereal dessert experience. 🍦

Consider **drizzling some honey** over the cooled cake for a simple yet impactful touch of sweetness. The natural richness of honey pairs beautifully with the subtle sweetness of peaches. 🍯

Hosting a summer brunch? Serve the charlotte chilled and adorned with a touch of whipped cream and a sprig of fresh mint for a visually delightful presentation that promises refreshment with every bite. 🌿

Equipment

Mixing Bowl

A sturdy mixing bowl is essential for combining ingredients smoothly. Look for one with a non-slip base to avoid any unexpected spills!

We recommend:
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Electric Mixer

A handheld or stand mixer makes quick work of whipping eggs and sugar to that perfect airy consistency.

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Baking Pan

Choose a round or square baking pan, preferably non-stick, for best results. Don't forget to grease it well and dust it with flour!

We recommend:
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Oven

Preheat your oven to 180°C and ensure it’s calibrated for an even heat, which is key for a perfectly baked charlotte.

We recommend:
KoolMore 38 in. Full-Size Single Deck Commercial Natural Gas Convection Oven 54,000 BTU in Stainless-Steel (KM-CCO54-NG)
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Variations

Gluten-Free Variation: 🌾 Fear not, gluten-sensitive friends! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. It ensures you still achieve that light, airy texture without compromising flavor or structure.

Vegan Variation: 🥥 Go vegan by replacing eggs with a flaxseed substitute (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and using a plant-based vanilla substitute. Almond milk ice cream makes a fabulous vegan topping!

Faq

  • How do I prevent my charlotte from sticking to the pan?

    Always grease the pan well and dust it with flour to create a non-stick barrier. Consider lining the bottom with parchment paper for extra assurance.

  • Can I use different fruits instead of peaches?

    Absolutely! Feel free to explore your favorites like apples, strawberries, or even a mix of berries for a diverse burst of flavors.

  • Why is my cake dense instead of light and fluffy?

    This often happens when the eggs are not beaten enough or when the flour is over-mixed. Aim for a voluminous, pale egg mixture and fold the flour gently.

  • What can I use for an extra crunch?

    Roasted pecans or walnuts are a great addition to the almond flakes for a delightful crunchy contrast in every bite.

  • Can I prepare this recipe in advance?

    Yes, you can bake it a day ahead. It keeps well and often tastes better as the flavors meld. Simply store it in an airtight container at room temperature.

  • How do I achieve the perfect caramelized top?

    Sprinkle an even layer of cane sugar before baking and keep an eye towards the end for that perfect golden transformation.

Nutrition facts

Delicious Peach and Almond Charlotte Cake
Recipe Yield:8 servings
Calories:Approximately 250-300 calories per serving
Calories (Min - Max):250 - 300
Total Fat:5g
Saturated Fat:1g
Protein:5g
Total Carbohydrate:45g
Total Sugars:30g