Torta di Mandorle, Farro, e Pesche

This fresh peach cake makes a fine late-summer dessert. In fall, substitute plums, pears, or apples. The recipe is from Viola Buitoni’s book Italy by Ingredient. Here’s Viola’s accompanying headnote accompanying the recipe:

“Farro flour gives this cake the feel of a late-summer twilight—golden, long, and with a whiff of smoke from the cleaning of fields.…