Torta Margherita with peaches

Torta Margherita is a classic Italian cake that’s wonderfully simple to make. This recipe comes from Pellegrino Artusi and is over 120 years old. It uses just three ingredients: eggs, sugar and potato starch. The result is a naturally gluten-free and dairy-free cake (though that wasn’t necessarily the original intention!), with a light, fluffy centre and a delicate, slightly crisp crust. It’s delicious served simply with a dusting of icing sugar, but it also makes a lovely base for layer cakes filled with custard cream and fruit. This simple version has a texture somewhere between a traditional sponge cake and a light, airy Angel Food Cake. Many other recipes for Torta Margherita include butter, too. You can also add fruit, although some pieces may sink to the bottom as the cake bakes ;). Here, I’ve topped it with juicy peaches for a lovely summer cake that’s perfect with an afternoon cup of coffee!

Ingredients for Torta Margherita with peaches:

• 4 large eggs
• pinch of salt
• 120 g caster sugar
• freshly grated lemon zest
• 120 g potato starch
• 2 large peaches

All the ingredients should be at room temperature.

Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer and whisk with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks and mix briefly. Add the lemon zest and mix until combined. Sift the potato starch directly into the egg mixture and gently fold it in with a hand whisk, just until combined.

Remove the stones from the peaches and cut them into fairly thin slices.

Line the base of a 23 cm springform tin with baking paper. Transfer the batter to the tin and level the surface. Arrange the peach slices on top, side by side.

Bake at 170°C for about 45–60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving.

Enjoy!