Peach and nut cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• 200 g flour, sifted
• 1 tsp baking powder
• 4 tbsp milk
• 100 g hazelnuts, ground
• 2 cans of peaches
• Fat for the mold
• Breadcrumbs for the form
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

quick, easy sponge cake with fruit

Cream the butter, sugar, vanilla sugar, eggs, and salt until fluffy. Combine the flour and baking powder and mix in. Add the milk and stir in the hazelnuts. Pour the batter into a greased, breadcrumb-coated 26 cm springform pan. Arrange the peaches, without their juices, on the batter, with the top facing up, and press down lightly. Bake in a preheated oven at 175°C (convection oven) for approximately 50-60 minutes. Test the inside with a skewer for doneness. Once cooled, dust with powdered sugar. Tip: This cake is very versatile; you can use other fruits such as apricots, pears, etc. Or even ground almonds or walnuts instead of hazelnuts.