Quick Peach/Nectarine Cake

Ingredients for 1 servings:

• 220 g flour
• 150 g sugar
• 120 ml rapeseed oil or sunflower oil
• 2 tbsp milk
• 1 pinch of salt
• ½ bottle of bitter almond flavor
• 4 peaches or nectarines
• 2 tbsp brown sugar
• 30 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

without egg

Mix the flour with salt and sugar. In a separate bowl, combine the oil, milk, and bitter almond oil. Then add it to the flour-sugar mixture and mix with a dough hook until the dough remains evenly moist but still crumbly, similar to crumble dough. Preheat the oven to 200°C and grease a 22.5 cm diameter pan. Pour the dough into the pan with your hands and spread it out. There should be 2 cm of dough rising from the edges. Slice the peaches and arrange them on the crust like roof tiles. Sprinkle the butter evenly over the cake. Then sprinkle the brown sugar on top. Bake the cake in the oven at 200°C for 25-30 minutes until golden brown. A scoop of vanilla ice cream goes perfectly with the cake. Tip: If you want the cake to be a little drier, sprinkle some semolina over it before spreading the fruit on the crust. This will absorb some of the juices.