Soft peach cake

Soft peach cake

Total: 1 hr 10 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 400 kcal
, Fat: 16 g
, Carbohydrate: 58 g
, Protein: 4 g

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!

Ingredients

8 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

250 g white flour
½ tsp salt
175 g sugar
½ tsp vanilla sugar
1 tsp baking powder
150 g butter, soft
4 eggs
3 tbsp peach jam
3 peaches, halved, pitted

Egg mixture

3 tbsp peach jam
1 tbsp water
a little icing sugar *-*
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Utensils

One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Cake mixture

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.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove.

Egg mixture

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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