Sunday, June 19, 2016

Peach and Hazelnut Cake

This cake saved our rainy Sunday. It's rich, moist and the sweet fruit perfectly complements the nutty flavor. And, at least, those juicy and yellow peaches look and taste like summer, as a contrast to the current weather situation…

(from an old Saison Magazine)

250g sugar
5 eggs
one vanilla pod
150g full-fat quark (curd)
230g ground hazelnuts
250g flour
1/2 sachet baking powder
4 peaches
a bit of brown sugar for sprinkling
butter, for greasing the tin
icing sugar, for dusting

Preheat the oven to 200°C. Line a 24cm round cake tin with parchment paper and butter the edges.

In a large bowl, cream together the eggs and the sugar with an electric hand whisk. Keep mixing for about 5 minutes until you have a pale and fluffy batter.

Scrape out the seeds from the vanilla pod. Add and mix shortly. Add quark, ground hazelnuts, flour and baking powder. Mix well until you have a creamy batter.

Fill the batter into your prepared cake tin. Wash, halve and stone the peaches. Place the peach halves on  your cake, cut surface facing up, press slightly into the batter. Sprinkle with a bit of sugar.

Bake the cake for about 30-35 minutes.

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