Peach and poppy seed cake
Ingredients
for 12 pieces
| 300 g | white flour |
| 100 g | sugar |
| 1 pinch | salt |
| 200 g | butter, cut into pieces, cold |
| 1 | egg |
| 1 tbsp | water |
| 50 g | almonds, coarsely chopped |
| a little | white flour |
| 400 g | peaches, thinly sliced |
| 500 g | half-fat quark |
| 100 g | sugar |
| 25 g | poppy seeds |
| 1 | egg |
| 1 | organic lemon, use grated zest |
| a little | icing sugar, to dust |
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, combine quickly to form a soft dough; do not knead. Mix ⅓ of the dough with the almonds, chill. Flatten the remainder of the dough, cover and chill for approx. 1 hr.
Base
Roll the flattened dough into a circle (approx. 30 cm in diameter) on a lightly floured surface or between 2 sheets of baking paper. Place the dough in the prepared tin, press down gently. Prick the base firmly with a fork.
Filling
Spread the peaches over the dough base. Place the quark in a bowl along with all the other ingredients up to and including the lemon zest, mix well. Spread the quark mixture over the peaches. Tear the chilled dough into pieces by hand, scatter on top.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack, dust with icing sugar.
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