Peach – Poppy Seed Sheet Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 9 peach (s), fresh (or canned)
- 300 g butter, soft
- 250 grams sugar
- 1 pinch (s) salt
- 6 medium egg (s)
- 1 packet baking powder
- 500g flour
- 150 g yourt
- 200 g poppy seed bakery (ready-to-bake poppy seed mixture)
- 250 g apricot jam
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the peaches, peel off the skin and cut the peaches in half.
- Mix the butter, sugar and salt with the whisk until creamy. One after the other, stir in the eggs, flour mixed with baking powder and the yoghurt. Spread half of the dough on a baking sheet lined with baking paper. Mix the poppy seed mixture with the other half of the dough and spread it on the baking sheet as well. Spread the peach halves on the dough.
- Bake in the preheated oven on the middle rack (top / bottom heat: 175 ° C, convection 150 ° C) for about 35 to 45 minutes.
- Heat the jam and brush the cake with it 10 minutes before the end of the baking time. After cooling, dust with icing sugar.
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