Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.