Overturned Peach Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 peach (s)
- 60 g almond sticks
- 60 g butter, soft
- 170 g suar, brown
For the dough:
- 190 g butter, soft
- 130 g suar
- 2 egg (s)
- 0.5 teaspoon ½ vanilla extract
- 180 g wheat flour
- 0.5 teaspoon ½ baking powder
- 1 pinch (s) salt
- 60 ml heavy cream
- 60 ml orange juice
- Whipped cream, (as required) for serving
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Put the peaches in boiling water for 1-2 minutes; peel off the skin and cut the peaches into 5mm thick slices.
- Spread the almond sticks on a baking rack lined with baking paper and roast in the oven for about 10 minutes.
- Melt 60 g butter and pour into a springform pan (if possible coated or lined with baking paper). Swirl the pan to distribute the butter. Sprinkle the bottom and sides with 130 g of brown sugar and cover the bottom with half of the almond sticks. Arrange the peach slices decoratively on the floor. Sprinkle with the remaining brown sugar and the remaining almonds. Put in a cool place.
- Beat 190 g melted butter and sugar in a bowl until frothy. Add the eggs one by one and stir in thoroughly. Mix in the vanilla extract.
- Sieve the flour, baking powder and salt. Mix the cream and orange juice. Add the flour and cream mixture alternately in small amounts to the egg mixture.
- Carefully spread the batter over the peaches with a spoon and smooth out. Bake the cake in the oven for about 40 minutes. (If you prick the middle with a wooden stick, no more dough should stick to it.)
- Let cool on a wire rack for 10 minutes. Tip out onto a platter, best served warm with cream.
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