Peach and poppy seed cake from the tin

Name: Peach and poppy seed cake from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 9 ripe peaches; 300 g soft butter or margarine; 300 g Sugar; 1 pinch Salt; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 150 g Whole milk yoghurt; 200 g ready-to-bake poppy seed filling; 250 g Apricot Jam; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

9 ripe peaches
300 g soft butter or margarine
300 g Sugar
1 pinch Salt
6 Eggs (size M)
500 g Flour
1 package Baking Powder
150 g Whole milk yoghurt
200 g ready-to-bake poppy seed filling
250 g Apricot Jam
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Carve peaches crosswise. Scald with boiling water, rinse cold and peel off skin. Cut peaches in half, stone them.
2
Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, alternating with the yoghurt. Grease the fat pan of the oven and dust with flour. Put half of the dough into the pan and smooth it down. Stir the poppy seed mixture into the other half, pour it onto the light-coloured dough and smooth it down.
3
Place the peaches on the dough with the cut surface facing down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Warm up the jam. 10 minutes before the end of the baking time, brush the cake with the jam. Leave to cool on a cake rack. Dust with icing sugar.