Peach buttermilk cake from the tray

Ingredients for 1 servings:

• 250 g butter or margarine
• 200 g sugar
• 1 pinch of salt
• 4 eggs (size M)
• 500 g flour
• 1 packet of baking powder
• ⅛ liter milk
• Fat and breadcrumbs for the drip pan
• 4 cans of peach(s) (850 ml)
• ¼ liter buttermilk
• 3 eggs (size M)
• 2 tbsp almond flakes
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the sponge base, beat the fat, sugar, and salt with the whisk of a hand mixer until creamy. Gradually beat in the eggs. Combine the flour and baking powder, add them to the fat and egg mixture along with the milk, and stir in. Spread the batter onto a greased and breadcrumb-coated 32×34 cm roasting pan. Drain the peaches and arrange them close together on the batter, domed side up. Whisk together the buttermilk and eggs and pour over the peaches. Bake the cake in a preheated oven (electric oven: 200°C/gas mark 3) for about 30 minutes. Sprinkle with flaked almonds and sugar, and bake for another 15 minutes. Makes about 20 slices.