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Peach cake with buttermilk icing

updated

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Ingredients for 1 servings:

  • 4 can/n peaches
  • 250 g butter, soft
  • 250 g sugar
  • 1 pinch of salt
  • 7 eggs
  • 500 g flour
  • 1 packet of baking powder
  • ⅛ liter milk
  • ¼ liter buttermilk
  • 3 tbsp almond flakes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sheet cake

Drain the peaches. Cream the butter with 200g sugar and salt until fluffy, then gradually beat in 4 eggs. Mix the flour and baking powder and stir into the foam alternately with the milk. Spread the batter onto the greased baking sheet and place the peaches close together on the batter, curved side up, and press down lightly. Whisk 3 eggs with the buttermilk and pour this evenly over the peaches. Bake the cake in a preheated oven at 170°C for about 30 minutes. Sprinkle with flaked almonds and 50g sugar, and bake for another 10 minutes. Let cool and serve with whipped cream, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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