Peach cake with cardamom and crumble

Ingredients for 1 servings:

• 175 g butter or margarine
• 150 g sugar
• 3 m.-sized eggs
• 3 tbsp lemon juice
• 3 tsp cardamom powder, a little more if not freshly ground
• 3 tsp baking powder
• 175 g flour
• 180 g almonds, ground
• 2 cans peach(s), approx. 400 – 500 g before draining
• 175 g flour
• 100 g sugar
• 100 g butter, cold
• Butter or margarine for greasing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

for a small tray approx. 35 x 25 cm

Preheat the oven to 180°C fan/convection oven. Cream the butter until fluffy. Add the sugar and eggs and mix everything together. Add the lemon juice and cardamom and mix again. Mix the baking powder with the flour and ground almonds and stir in. Grease a small baking tray (approx. 35 x 25 cm). Pour the batter onto the tray and smooth it out. Drain the peaches and cut them into wedges or pieces. Place them on the batter and spread them out. For the crumble, knead the flour, sugar and cold butter into a batter and crumble this onto the cake. Bake at 180°C on the middle rack for approx. 30-35 minutes. The cardamom comes through better when eaten warm; the cooled cake tastes more like peaches.