History and Origin of Peach Cake with Tortilla Crust
Peach cake is a very popular traditional dessert in many cultures, especially in the United States, where the peach is a typical summer fruit. However, the variant with a tortilla crust is a modern adaptation that combines traditional flavors with a creative and different touch. This cake stands out for the soft and sweet texture of the peach combined with the crunchiness and lightness provided by the flour tortilla, a common base in Mexican cuisine.
In Latin America, peach cake or its equivalent can be found under different names, depending on the country and preparation. For example, in Mexico and some Central American countries, desserts with peaches are usually prepared in the form of compotes or tarts, but the idea of using tortillas as a crust is less common, which makes this recipe special and novel. In countries like Argentina or Chile, peaches are used in fillings for cakes and pastries, but the traditional crust is rather sweet and made of shortcrust pastry.
This recipe is a bridge between the tradition of peaches in desserts and the cultural richness of tortillas, creating a dish that unites two culinary worlds in one delicious bite.
How to Make Peach Cake with Tortilla Crust
Ingredients: Sugar, cornstarch, unsweetened frozen peach slices, candied ginger, white flour tortillas, and almonds.
Preheat the oven to 400 degrees and lightly spray an 8 or 9-inch round cake pan.
In a mixing bowl, combine the sugar and cornstarch.
Add the peach slices with their juice and the candied ginger.
Mix all the ingredients to combine evenly.
Distribute half of the peach mixture evenly in the prepared pan.
Place half of the tortilla strips over the peaches.
Cover with the remaining peach mixture.
Place the remaining tortilla strips over the peaches in a lattice pattern.
Lightly spray the lattice with cooking spray and sprinkle with sugar and almonds, if desired.
Bake for 25 minutes until the filling is completely bubbling and the top is golden brown.
