Peach and raspberry cake

Peach and raspberry cake

Total: 1 hr 20 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 291 kcal
, Fat: 14 g
, Carbohydrate: 35 g
, Protein: 5 g

Thanks to the great variety of fruits available in summer, you can allow your creativity free reign in the kitchen. There are thousands of ways to enjoy this abundance of fruit. One way is to use the fruit in a cake. This recipe is for a light and fluffy cake that smells of vanilla and lemon, and is made with peach and raspberries. When using fruit in desserts such as this one, it's best to buy the fruit a little less ripe than you would if you were planning to eat it straight away. This means that the cake will release less water during baking, resulting in a more intense flavour and making it sweet and tasty. This cake also tastes great with apricots or nectarines.

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

115 g butter, cut into pieces, soft
125 g sugar
½ tsp salt
½ organic lemon, use grated zest
½ vanilla pod, cut lenghtwise, seeds scratched out
2 eggs
175 g white flour
1 parcel baking powder
½ tsp sodium bicarbonate
125 g plain yoghurt
1 peach, cut into cubes
80 g raspberries

To bake

icing sugar, to dust
40 g raspberries
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Utensils

One loaf tin (approx. 20 cm), greased or lined with baking paper.

How it's done

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Cake mixture

Place the butter in a bowl. Mix in the sugar, salt, lemon zest and vanilla seeds. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, baking powder and baking soda, mix into the batter along with the yoghurt. Mix in the peach. Transfer half of the cake mixture to the prepared tin and top with half of the raspberries. Spread the remainder of the cake mixture on top and add the remaining raspberries.

To bake

Approx. 1 hr. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool in the tin, dust with icing sugar and garnish with raspberries.

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