Think of the simplest cake you know and then imagine it being even easier to make – all you need is a bowl and a mixer et voilà! It's important that you take your time slicing the peaches though. They should all be about the same size so that they bake equally. If the peaches start to catch on top, cover them with foil. Soft and fragrant, juicy and sweet – yet not too sweet. This is without doubt our cake of the summer!
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
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
Mix the flour, salt, sugar, vanilla seeds and baking powder in a bowl. Add the butter and eggs, then beat for approx. 5 mins. using the whisk on a hand mixer until the batter is soft and smooth. Transfer to the prepared tin, spread the jam on top. Cut the peaches into thin slices and fan them out on top of the cake mixture.
Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove.
Heat the jam and water in a small pan while stirring, spread on top of the hot cake, leave to cool. Remove the tin frame, dust the cake with icing sugar before serving.
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