Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g flour
- 150 grams sugar
- 2 egg (s)
- 1 tablespoon oil, neutral
- 2 tablespoon apple cider vinegar
- 0.5 bag ½ (s) baking powder
- 1 small Can (s) peach (s), drained weight 35 g
- 1 tablespoon orange juice, or canned peach juice
- Fat, for the glasses
- Almond (s), ground, for the glasses
Print Recipe
Pin Recipe Instructions
- Drain the peaches and collect the juice.
- Mix the ingredients well with the hand mixer without the peaches
- and then fold in the drained peaches cut into small pieces.
- Rub 5 twist off glasses with 200 ml content with fat and sprinkle with almonds. Fill the glasses half full with the help of a soup spoon, no more! Bake the glasses in the oven preheated to 180 ° top and bottom heat for about 25 - 30 minutes. Make a chopstick test. Then immediately close the lids. close, the cakes are a little higher, simply press down with the lid. Let cool on a wire rack.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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