Juicy peach cake

Name: Juicy peach cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (425 ml) Peaches; 125 g Butter or margarine; 100 g Sugar; 2 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Flour; 1/2 package Baking Powder; 5 TABLESPOONS Milk; 1 TABLESPOON Icing sugar; 7-10 Tbsp Peach slices and lemon balm; 7-10 Tbsp Fat and semolina

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (425 ml) Peaches
125 g Butter or margarine
100 g Sugar
2 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
250 g Flour
1/2 package Baking Powder
5 TABLESPOONS Milk
1 TABLESPOON Icing sugar
7-10 Tbsp Peach slices and lemon balm
7-10 Tbsp Fat and semolina

Directions

1
Ingredients: Drain the peaches in a sieve and cut them into small pieces. Cream fat and sugar with the whisk of the hand mixer. Stir in eggs one after the other. Stir in lemon peel.
2
Mix flour and baking powder. Alternately mix with the milk into the fat-egg mixture. Carefully fold peach pieces into the dough. Fill the dough into a greased and semolina-scattered box form (1 1/2 litre capacity) and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Leave to cool in the mould for about 10 minutes. Turn the cake onto a cake rack and let it cool completely.
4
Dust the cake with icing sugar and decorate with peach slices and lemon balm. Whipped cream tastes good with it.