TOKYO | WASHOKU @ LIVING renewal in progress !!!

White Peach Almond Cake | 白桃のアーモンドケーキ

Feeling quite lost in season….

As we all are…staying home has become a common lifestyle, globally trying to battle this corona virus for a few months now. Out current state in Japan is at the verge of releasing the state of emergency of the majority of prefectures this week (speculating the May 14th), of course excluding the metropolitan cities of Tokyo, Osaka and it’s surrounding prefectures.

Since I live in the most centralized area of Tokyo, I would assume that my lifestyle will continue until the end of May but in hope with the crack of June, I hope to see a slight changes in the scenery of my daily life.

I’ve been posting a lot of my bread making activities on my instagram (nanamaki814) (sorry!) poorly on this website so please visit my instagram if interested.




今日のレシピとは全く関係ないことをつぶやいてしまいました。自粛巣籠もり生活のパンやお菓子の作り物はインスタグラムでかなりアップされておりますのでもし、よかったら見てみてくだささい。(インスタグラム nanamaki814)


This recipe has been adapted from my valued reader “ten.time.tea”, her recipes are quite astounding and very inspirational, this being one of the simplest recipes but as I thought – “a very delicious recipe! ” Goes into my cooking archives!

White Peach Almond Cake | 白桃のアーモンドケーキ

Course: DessertCuisine: ConfectioneryDifficulty: Easy


Prep time


Cooking time



Servings: 20cm cake tin



  • Preheat the oven to 350F|170C. Line the pan with parchment paper and butter the sides.
    Whisk together the flour, almond powder, baking powder, cardamom and set aside.
  • In a medium-sized bowel, cream the butter with the sugar until light. Beat in the egg in 3-4 additions, switching to a whisk as needed. Mix in the rum.
  • Add the dry ingredients and mix with a wooden spoon until combined. Scrape into the prepared pan. Arrange the peaches over top.
  • Bake until a toothpick inserted in the centre comes out clean, around 30-40 minutes.
    Once cool, store in the fridge due to the moisture content. Dust with icing sugar before serving
  • オーブンを350F | 170Cに予熱します。 型にオーブンペーパーを敷くか、側面をバターで塗る。
    粉材料を加え、粉っぽさがなくなるまで混ぜ合わせます。 白桃は缶から取り出し、水切りをした上でナイフで薄く切ってあったものを上に並べます。
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