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Cake with peach, raspberry and cardamom
For one cake
Preparation time: 30 min, cooking time: 50 min
[ingredients title=”Ingredients”]
- 3 large peaches not too ripe (important for holding the cake)
- 150g raspberries
- 2 eggs
- 120g flour
- 1 pack baking powder
- 70g brown sugar + 20g for cooking
- 50g melted soft butter
- 2-3 seeds of cardamom
- 80ml fermented milk (or whole milk)
- + decoration: raspberries, peach, icing sugar
[/ingredients]
PREPARATION
- Peel the peaches, cut into quarters and then pass them to the mandolin to obtain slices of about 1 to 2 mm.
- Preheat the convection oven to 180 °.
- In a bowl, whisk eggs and brown sugar.
- Then add the sifted flour with the yeast, mix well.
- Then stir in the melted butter.
- In a saucepan warm the milk with the cardamom seeds for 5 min. Remove the seeds and add the milk to the cake batter.
- Add the sliced peaches to the cake batter (keeping a few slices for the top of the cake). Coat them well.
- Butter the mold and sprinkle with brown sugar the bottom and the edge of the mold. This is what will allow to give a golden appearance to the cake.
- Pour half of the dough into the mold, then arrange the raspberries, aligning them all over the surface. Pour the remaining dough on the raspberries.
- Lightly crush the surface with a spatula or a tablespoon.
- Finally, put the sliced peaches aside and sprinkle with brown sugar to brown the cake during cooking.
- Bake 50 minutes (to be checked, to adapt according to your oven). The center of the cake must be well melted.
- Let cool on a rack, unmold and place in the refrigerator to firm and facilitate cutting.
- Garnish with raspberries, sliced peaches and icing sugar.
Cake with peach, raspberry and cardamom
For one cake
Preparation time: 30 min, cooking time: 50 min
Ingrédients
- 3 large peaches not too ripe important for holding the cake
- 150 g raspberries
- 2 eggs
- 120 g flour
- 1 pack baking powder
- 70 g brown sugar + 20g for cooking
- 50 g melted soft butter
- 2-3 seeds of cardamom
- 80 ml fermented milk or whole milk
- + decoration: raspberries peach, icing sugar
Instructions
-
Peel the peaches, cut into quarters and then pass them to the mandolin to obtain slices of about 1 to 2 mm.
-
Preheat the convection oven to 180 °.
-
In a bowl, whisk eggs and brown sugar.
-
Then add the sifted flour with the yeast, mix well.
-
Then stir in the melted butter.
-
In a saucepan warm the milk with the cardamom seeds for 5 min. Remove the seeds and add the milk to the cake batter.
-
Add the sliced peaches to the cake batter (keeping a few slices for the top of the cake). Coat them well.
-
Butter the mold and sprinkle with brown sugar the bottom and the edge of the mold. This is what will allow to give a golden appearance to the cake.
-
Pour half of the dough into the mold, then arrange the raspberries, aligning them all over the surface. Pour the remaining dough on the raspberries.
-
Lightly crush the surface with a spatula or a tablespoon.
-
Finally, put the sliced peaches aside and sprinkle with brown sugar to brown the cake during cooking.
-
Bake 50 minutes (to be checked, to adapt according to your oven). The center of the cake must be well melted.
-
Let cool on a rack, unmold and place in the refrigerator to firm and facilitate cutting.
-
Garnish with raspberries, sliced peaches and icing sugar.