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Ciao tutti!
We hope you're enjoying the summer abundance! From the fresh fruits - like peaches and melons - to the delicious tomatoes we are in the kitchen cooking up some wonderful dishes like this peach cake and panzanella. The weather in Tuscany has been perfectly - summer! The lavendar is in bloom and sunflower fields dot the countryside. Its truly beautiful!
Ecco La Cucina is now on Trip Advisor and ranked in the Top 10 of things to do in Siena! Anyone who enjoyed the culinary experience with us, we urge you to post a comment on Trip Advisor!
Gina and Mary
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Peaches Abound!
Summer in Tuscany is cicadas singing in the still, bright heat of the day, dappled sunlight in the house from shutters closing out the sun, and fresh picked summer fruit, my favorite of which are peaches.
The variety of peaches and nectarines here is amazing. There's an albino peach whose skin and flesh is an even, pale yellow; white nectarines that taste like roses; flat, flying-saucer shaped peaches in both white and yellow; and the cling stone variety found fresh here but often in a can elsewhere.
My Grandfather used to slice a peach into his red wine after dinner, allowing it to marinate while he sipped the wine, then eating it for dessert when the wine was done. I once got through half a bottle of wine doing that!
This peach cake is the easiest way to cook up some fresh peaches. With less flour than a normal cake, its texture is almost a pudding. Enjoy the bounty of the summer!
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Torta di Pescha (Peach Cake)
Ingredients:
- 2 eggs
- 1 cup sugar
- � cup butter, melted
- 6 tbsp flour, heaping
- 1 teas baking powder
- 3-4 cups sliced peaches
Preparation: Beat eggs and sugar together until lightened, add melted butter and beat. Mix flour and baking powder together and sift over the egg mixture, beating to incorporate. Mix in the fruit and place in a buttered springform pan. Bake at 375' for 45 minutes, until the dessert is nicely browned and set.
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