Coconut Peach Cake

Ingredients for 1 servings:

• 400 g flour (buckwheat flour)
• 250 g margarine
• 240 g sugar
• 1 pinch of baking soda
• 1 pinch of salt
• 50 ml water
• 1 can peach(s) or apricots or mangoes
• 200 g desiccated coconut
• some sugar
• 1 pack of pudding powder
• 450 ml juice (peach juice) from the can
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, dairy-free, egg-free, buckwheat

Mix the flour, sugar, baking soda, and salt. Add the margarine. First, knead everything with the dough hook of a hand mixer, then add the water. The dough should still have a good, firm consistency and not be too mushy. Chill for at least 30 minutes. Pour 2/3 of the dough into a greased 26 cm springform pan, kneading in a little more flour if it is too soft. Press the dough into a smooth base and form a rim. Drain the peaches in a sieve, reserving the juice. Dice the peaches. Mix the custard powder with a little sugar and 6 tablespoons of peach juice. Make up the remaining peach juice to 450 ml (with water) and bring to a boil in a saucepan. Stir in the mixed custard powder, bring to a boil, and cook for about 1 minute while stirring. Stir in the peaches and desiccated coconut. Let cool slightly. Spread the filling on the base. Shape the remaining dough into sausages and place them in a lattice pattern on top of the filling. Bake in a preheated oven (top/bottom heat: 200°C/fan: 180°C) for 45-50 minutes. Allow the cake to cool completely before slicing.