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.
Primary Ingredients: almond essence, ground almonds, tinned peaches, vanilla essence