This is peach and almond cake recipe easy and delicious, as you know these two ingredients are healthy and have many benefits.
Peach and Almond Cake Recipe
Ingredients
- Four medium-sized peaches, seeded and cut into six slices each.- A cup and a half of sugar. Two eggs.
- Three-quarters of a full cup of milk.
- Two teaspoons of baking powder.
- A finger of unsalted butter.
- Half a cup of almonds.
- Half a teaspoon of salt.
- Half a teaspoon of vanilla extract.
- A quarter of a teaspoon of almond extract.
- A cup and a half of flour.
- Vanilla sundae to serve.
Directions
1. The oven is heated to 176 ° C.2. Melt a tablespoon of butter in a medium-sized skillet over medium heat.
3. Add three quarters of a cup of sugar and a tablespoon of water, and stir from time to time until the smooth and golden-dark color, for a period of eight to eleven minutes.
4. Wipe the tray of butter cake for about 24 centimeters around, then pour the mixture in it, and the tray is tilted until the mixture covers its bottom.
5. Peach slices are added to form a single layer on the bottom of the dish and can be cut to fit the shape of the dish.
How to prepare the flour mixture
1. Mix the following ingredients together: almonds, salt, baking powder, and flour, in a blender until the almonds are well ground.2. Whisk seven tablespoons of remaining butter and three cups of sugar in a large bowl for four minutes, and by mixing it on medium speed until light and thin.
3. Add the eggs gradually, while continuing to beat well, and add the almond extract and vanilla while continuing to whisk.
4. Add the flour mixture in three stages, alternately adding the milk, and start and finish with the flour mixture, then whisk until it merges together well.
5. Spread the butter mixture evenly over the plate, and bake for forty-five minutes, until it becomes golden in color.
6. To make sure it is flat, stick a toothpick in the middle of the cake until it comes out clean without any dough.
7. Transfer the dish out of the oven, and stir on a plate, then put it on the shelf and leave it for half an hour until it cools.
8. Serve the cake with ice cream.
