Sunken peach pie

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 100 g Walnut kernels
  • 1,75 kg Peaches
  • 250 g Butter or margarine
  • 200 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 5 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 50 g Cornstarch
  • 75 ml Milk
  • 4 TABLESPOONS Apricot Jam
  • 2-3 TABLESPOONS Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Roughly chop the nuts. Wash peaches, halve them, remove stones. Cut peach halves into quarters. Beat the fat, sugar, salt and vanillin sugar in a mixing bowl with the whisks of the hand mixer until creamy

  2. 2

    Stir in the eggs one by one. Mix flour, baking powder and starch and stir in alternately with the milk. Briefly mix in the nuts. Put the dough on a greased fat pan (32 x 39 cm) and smooth it down. Spread the peaches on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-35 minutes

  3. 3

    Heat the jam and pass through a fine sieve. Take the cake out of the oven, place it on a cake rack, spread the peach wedges with jam and let them cool down

  4. 4

    Dust the cake with icing sugar, cut into pieces and arrange on plates. Serve with whipped vanilla cream

Nutrition Facts

KCAL
260 kcal
CARBS
31 g
FATS
13 g
PROTEINS
4 g