Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 large can (s) peach (halves, drained weight 500 g)
- 200 g Nutella or other nut nouat cream
- 300 g butter or mararine, soft
- 500 g wheat flour
- 4 teaspoons, leveled baking powder
- 300 g suar
- 4 medium egg (s)
- 12 tablespoon milk
- 150 g apricot jam
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Drain the peach halves in a colander. Melt the nut nougat cream in a saucepan while stirring. Preheat the oven (top / bottom heat: approx. 200 ° C, hot air: approx. 180 ° C).
- Melt the butter for the batter and leave to cool. Mix the flour with baking powder, sieve into a sealable bowl (about 3 l contents) and mix with sugar. Add the cooled but still liquid butter, eggs and milk and close the bowl tightly with a lid.
- Shake the bowl vigorously several times (15-30 seconds in total) so that all ingredients are well mixed. Stir everything carefully with a whisk or mixing spoon so that the dry ingredients are mixed in from the edge.
- Place the dough on a baking sheet (40 x 30 cm, greased) and smooth it out. Cut the peach halves into wedges and spread on the dough. Then use a teaspoon to spread the nougat cream in dots between the peach wedges on the dough.
- Put the baking sheet into the preheated oven and bake on the middle shelf for about 20-25 minutes. Place the baking sheet on a wire rack. Strain the jam through a sieve and use a brush to spread it on the hot cake. Let the cake cool down.
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