Peach Pudding Cake (photo by Ove T¿pfer, stock.xchng)

Peach Pudding Cake

Published in Desserts


Serve warm with cream or custard or ice cream.

Ingredients:

  • 4 eggs
  • 100 g self-raising flour
  • ½ tsp salt
  • 1 tsp vanilla
  • 140 g sugar
  • 30 g ground almonds
  • 60 g butter, melted
  • few drops almond essence
  • 800 g tin peach halves, drained
  • 2 tbl apricot jam

Preparation:

  • Whip eggs, sugar and essences until thick and pale.
  • Combine the dry ingredients, and fold into the eggs in three batches, adding the melted butter in the last two batches.
  • Pour into a greaed and lined spring form tin, arrange the peaches cut side down over the batter, and bake at 180° C for about 45 to 50 minutes.
  • Blend the jam and water over low heat and brush over the cake.

Serves 6 to 8.

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