Peach and raspberry tray bake

Peach and raspberry tray bake

Total: 55 min. | Active:
vegetarian
Nutritional value / piece: 361 kcal
, Fat: 24 g
, Carbohydrate: 30 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

200 g butter, soft
150 g sugar
1 organic lemon, use grated zest
1 pinch salt
3 eggs
150 g white flour
100 g ground hazelnuts
2 tsp baking powder
1 dl milk

Fruit

150 g raspberries
2 peaches, cut into slices or segments
100 g white chocolate, coarsely chopped
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Utensils

One square baking tray (approx. 23 cm), base lined with baking paper, sides greased

How it's done

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Cake mixture

Place the butter in a bowl, whisk in the sugar, lemon zest and salt using the whisk attachment on a mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Combine the flour, hazelnuts and baking powder, whisk in, mix in the milk. Transfer the mixture to the prepared tin.

Fruit

Arrange the raspberries and peaches on top of the cake mixture. Scatter the chocolate on top.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack, cut into slices.

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