Ingredients
No-churn peach Ice cream (from My Gorgeous Recipes)
800 grams canned peaches (in syrup)
400 grams canned sweetened condensed milk
300 ml heavy cream
Almond Cake (adapted from NYT cooking)
125 grams almond flour
125 grams confectioners’ sugar, plus more for serving
6 large eggs plus 1 egg white, at room temperature
½ teaspoon almond extract
250 grams granulated sugar
½ teaspoon fine sea salt
1 cup gluten-free flour mix, plus more for the pan
280 grams softened unsalted butter, plus more for the pan
2 teaspoons vanilla extract
1 ½ teaspoon baking powder
Frosting
2c whipping cream
2 Tbsp icing sugar
1/2 tsp vanilla extract
Plus sprinkles for decorating
Instructions
Ice cream
Drain the peaches, and add them to a blender to blitz until smooth.
Transfer the puree to a pan.
Bring to a simmer over medium heat. Let simmer until the puree its reduced by a quarter of its volume to help evaporate some of its water content.
Leave the puree to cool completely.
Beat the cream until it holds stiff peaks, then add the condensed milk and puree and mix to incorporate.
Transfer the mixture to a 9” springform pan.
Freeze overnight.
Cake
Heat oven to 325 degrees.
Butter and lightly flour two 9-inch cake pans.
Place almond flour and confectioners’ sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated.
Pour the batter into the pans, distributing evenly.
Bake for 30 to 35 minutes, until a butter knife or toothpick inserted into the centre of the cake comes out clean. Allow the cakes to cool for at least 10 minutes in the pan, and then turn them out onto wire racks and allow them to cool completely.
Assembly
After the almond cakes are fully cool, place a cake layer on top of parchment paper or plastic wrap on a cake plate or baking tray.
Release the springform & place the ice cream onto the first cake layer.
Place the second cake layer on top of the ice cream.
Freeze overnight (or for at least two hours).
Prepare the frosting: whip the cream, vanilla and icing sugar on med-high with a handheld mixer or in a stand mixer until you get soft peaks.
Remove the cake from the freezer. Spread the frosting onto the cake using an offset spatula. Add sprinkles. Pipe whipped cream rosettes onto the cake if desired.
Freeze cake for one or two hours before serving.