Soft peach cake

desserts Baking sweet summer
Total: 1 hr 10 min. | Active: 20 min.
vegetarian

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!

Sarah - Fragola & Limone

Ingredients

for 8 pieces

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 *-*

How it's done

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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