Peach cake with lavender according to a southern French recipe

Ingredients for 4 servings:

• 1 roll of topping dough (refrigerated shelf)
• 5 peach(s), yellow and/or white
• 80 g butter, lightly salted
• 110 g sugar
• 3 sprigs of lavender, fresh, not sprayed

Instructions

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

simple, something different, quick

Preheat oven to 180°C (top/bottom heat). Wash and pit the peaches, then slice them thinly (unpeeled!). Carefully melt the butter in the microwave or in a saucepan. Line a baking sheet with baking paper. Brush the baking paper with butter, spread a thin layer of sugar, and line the puff pastry. Fold over the edges of the pastry (about 2 cm). A slightly wider edge than usual is important for later on. Place the peach slices close together, then pour on about a third of the butter and sprinkle with the sugar. Place the cake in the hot oven for 10 minutes. Remove the baking sheet and spread the rest of the butter and sugar, and now also the lavender blossoms, over the fruit. Return the baking sheet to the oven for another 20-25 minutes. Make sure to skim off any juice that may overflow with a spoon to prevent the pastry from becoming soggy. The cake is ready when the edges are golden brown. Let cool slightly. This cake tastes best served lukewarm (but it’s still delicious cold too) with either a scoop of ice cream or a spoonful of yogurt. Tips: Instead of the large puff pastry roll, you can also use 6-8 slices of frozen puff pastry. And instead of the 3 sprigs of lavender, you can also use 1.5-2 teaspoons of dried lavender flowers.