Peach – Bundt Cake

5 from 4 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 Can Peaches
  • 150 g Butter
  • 120 g Sugar
  • 1 pinch Salt
  • 3 Eggs
  • 150 g Flour
  • 1 tsp Baking powder
  • 80 g Ground almonds
  • 2 tbsp Orange juice
  • 100 g Apricot jam
  • 100 g Chocolate


  • Drain the peaches (use the juice elsewhere), finely dice the fruit. Mix the butter with sugar until foamy, stir in the eggs and salt. Mix flour with baking powder and almonds, stir in. Fold in the orange juice and biscuits.
  • Preheat the oven to 180 degrees (convection: 160 degrees). Grease the molds, fill the batter into the molds. Bake on the middle rack for 20-25 minutes. Take out of the oven and let cool for 10 minutes. Turn over and let cool down.
  • Heat the jam, glaze the cakes. Chocolate in a hot water bath, decorate the cakes with it like graffiti.
  • TIP 4 - you can also bake the chicken in a small bundt pan or in a muffin tray. Of course, you can also use other types of fruit.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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