Poppy seed peach marble cake

Name: Poppy seed peach marble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Peaches (about 120 g each); 250 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 450 g Flour; 50 g Cornstarch; 1 package Baking Powder; 100 ml Milk; 1 sachet (250 g) ready-to-bake poppy seed filling; 250 g Icing sugar; 3-4 Tbsp Peach nectar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Peaches (about 120 g each)
250 g Butter or margarine
250 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
450 g Flour
50 g Cornstarch
1 package Baking Powder
100 ml Milk
1 sachet (250 g) ready-to-bake poppy seed filling
250 g Icing sugar
3-4 Tbsp Peach nectar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash, clean and chop the peaches. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in briefly, alternating with the milk. Divide the dough into thirds. Fold poppy seed mixture and peaches into 1/3 of the dough each. Pour the 3 doughs by the spoonful into a greased cupcake tin (2 1/2 litres capacity) sprinkled with breadcrumbs.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. If necessary, cover towards the end of the baking time. Take the cake out of the oven, let it cool down a little and turn out of the tin. Let them cool down. Stir icing sugar and peach nectar until smooth. Spread evenly over the cake and leave to dry