|Peach Cakes Mold
8 cavities, each
||Peach Cakes Leaves,
Pk of 50
1-1/4" long leaf,
1-1/4" long stem,
||Peach Cakes Nail
3/4" deep cavity,
Nickel plated steel
You'll need 8, one for each peach cakes mold cavity.
Peach Cakes Recipe & Instructions
By Jeanne Fante
Makes about 16 Peach Cakes
1/3 cup butter
1 cup sugar
1-1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons milk
1 tablespoon peach brandy or .5 teaspoon vanilla extract
3 egg yolks
1/2 cup sugar
1/4 cup flour
1 cup milk
2 teaspoons peach brandy or .5 teaspoon vanilla extract
1 tablespoon butter (optional)
1 package (3 oz.) peach flavored gelatin or red gelatin
2 tablespoons peach brandy (optional)
Red food color (if desired)
- Prepare gelatin according to package directions.
- Mix with peach brandy (optional).
- Add red food color, if necessary or desired.
1/2 cup granulated sugar
1/2 cup confectioners sugar
Red food color
Yellow food color
- Mix sugars together.
- Add food coloring in very small quantities to get the color of peach.
TO PREPARE DOUGH
- Blend butter, sugar and eggs and mix well.
- Stir together flour, salt and baking powder.
- Combine moist and dry mixtures.
- Add milk and flavoring.
- Blend well.
TO PREPARE MOLD
- Grease and flour each cavity of the Peach Mold and the outside of the Nail
TO BAKE DOUGH
- Preheat the oven to 350° F.
- Drop 1 tablespoon of batter, full and dripping, into each cavity of the
- Bake for about 12 minutes.
- When cakes have risen, and a slight, still white "crust" begins to form,
insert nail heads, cup down, in the center of each cake to make a depression
that will look like the peach cavity when cooking is done.
- Bake 2 or 3 minutes more.
- Cakes are done as soon as they start to pull away from the edge.
- Remove the cakes from the oven before any browning occurs.
TO PREPARE THE CUSTARD
- Combine the ingredients in a saucepan over low heat.
- Whisk continuously, until custard thickens.
- (Vanilla pudding may be substituted.)
- Remove the nail heads from the cakes.
- Remove the cakes from the cavities of the mold.
- Using a toothpick, or small brush, paint streaks in center "pit" area with
red food color.
- Brush the flat side of each cake with the gelatin mixture.
- Fill every "pit" area with a teaspoon of custard.
- Join together 2 cakes, slightly off-center, to form a peach.
- Brush the outside of each peach with gelatin mixture, being careful not to
- This gives the peaches a light coloring and, when dry, some firmness.
- Roll in peach-colored sugar mixture for the coating, rolling in your hands
also to press sugar into the moist cake, bringing out the color.
- Decorate with a leaf and allow to dry.
Peach Cakes Supreme Recipe & Instructions
These cakes are baked in round balls and joined together
to resemble a peach.
"This is my favorite recipe." - Jeanne Fante
Makes 15 to 18 small size peaches about 1-3/4" round.
Cream Filling Ingredients
2 slightly beaten large eggs
1/3 cup enriched flour
1/2 tsp. salt
2 scant cups milk
1-1/2 tsp. vanilla extract
1/2 tsp. orange flavor
1/2 cup sugar
Peach Cakes Ingredients
1/2 cup Crisco, plus 1 tbsp.
3/4 cup sugar
3 extra large eggs
1/4 cup milk
3-1/4 to 3-1/2 cups flour, sifted after measuring
3 level tsp. baking powder
1/2 tsp. each, almond and orange flavor
Pinch of salt
1 tsp. vanilla extract
Almond slices, optional
1/4 cup water
1/2 cup sweet Vermouth
1 tsp. or less, red food coloring
1/2 to 3/4 cup granulated sugar (for sprinkling)
Ball of peach
Ball of batter
Baked peach half
Baked peach half
MAKING THE CREAM FILLING
Prepare this cream first, before baking the peach halves.
- Mix dry ingredients together, and slowly stir in the milk.
- Cook and stir over low heat, until the mixture boils and thickens.
- Cook a few minutes longer.
- Stir a little hot mixture into the eggs, pour back into the remaining hot
mixture, stirring constantly, bringing it just to boiling.
- Cool slightly, add orange flavor and vanilla, cover the surface with paper
towels and cool well in the refrigerator.
- This makes approximately 2-1/4 full cups and is really out of this world,
but keep cream thick.
- Note: I prefer to cover cream with paper towels, because wax paper sweats
sometimes, making the cream watery.
MAKING THE PEACH CAKES
- Preheat your oven to 325°F.
- Beat Crisco and sugar together until smooth and not gritty, for about 10
- Add eggs, 1 at a time, beating well after each addition.
- Add milk, flavors and flour, beat well until blended. (Do not over-beat
when adding the flour.)
- Batter should be firm but soft and slightly sticky to the touch.
- Try to avoid using any extra flour or the texture will be rough.
- Grease and flour a large cookie sheet.
- Pick up a portion of the batter about the size of a walnut or slightly
larger and roll the batter into a well rounded ball. (Do not roll too high.)
- As you roll the batter into a ball, make sure all ingredients are well
blended and smooth.
- Place each ball on the greased and floured cookie sheet about 1-1/2"
apart, because the balls will expand. Press down on tops lightly with palm
of hand to avoid cracks while baking.
- Place in the preheated oven at 325°F for 18 or 20 minutes or until they do
not dimple when touched.
- Remove from oven, place on cooling racks.
- While still warm, make a cross in the center of the flat underside with a
sharp knife and scoop out about an inch circle of the cake from the center.
Do not dig too deep, or you will damage the round surface at the top.
- This scooped out center is made so that the cream filling can be placed in
each hollowed half and joined together.
MAKING THE COLORING
- Mix water, Vermouth, or any liquor preferred, and red coloring.
- Do not add red coloring all at once, use your own judgment as to color.
- Paint each scooped out peach half hollow, with the colored Vermouth,
- Do not moisten centers too much.
- Set aside on racks to dry, with the hollow side up.
PUTTING IT ALL TOGETHER
- Place about 1 teaspoon of the cooled cream filling into each painted
hollow of the peach halves.
- If you prefer a slice of almond in the cream, place it only in 1 of the 2
halves that are to be joined together.
- Gently squeeze the 2 filled halves together, making sure that they are
securely joined with cream.
- Place gently on paper towels.
- With the remaining colored vermouth, paint the outsides of the 2 joined
- Use a fine camel hair brush about 1/4" wide to paint the coloring on.
- Do not wet the brush too heavily, paint as lightly as possible.
- Place the painted peaches back on paper towels and sprinkle each one with
granulated sugar, using a sugar shaker or sifter.
- Allow to dry well, insert a plastic or paper leaf in the center and place
in colorful fluted paper cups.
- Chill in refrigerator or freeze for a later date.
- Cover well with plastic wrap in metal containers.
Recipes and Instructions
Little Peach Cakes (Tortine di Pesche) Recipe from Ciao Italia - Bringing Italy Home, by Mary Ann Esposito, published by St Martin's Press in 2001