Peach Crumble Summer Cake
You will need
- For six servings
- For filling:
- - 500 g peaches or nectarines;
- - 1 glass of frozen or fresh berries;
- - 1/3 cup of sugar;
- - 2 tbsp. spoons of flour;
- - 1 tsp almond extract or amaretto (optional).
- For the test:
- - 1 cup of flour;
- - 2/3 cup of sugar;
- - 75 g butter;
- - 1 egg;
- - 1 tsp of baking powder.
Grease the baking dish. Rinse the peaches, remove the bones, cut them into slices. Put the slices of peaches in the form, sprinkle with sugar, 2 tbsp. Spoon flour and almond extract (it will add a wonderful aroma to baking), mix and smooth. You can add a glass of fresh or frozen berries.
Mix flour with sugar, baking powder for the dough. Beat in the egg, grind it with your fingers or a fork to the consistency of crumbly fine crumbs. Spread the crumb over the peaches evenly. Top pour the crumb with melted butter.
Put the form on a baking sheet, if your form has low sides, and then the juice from the peaches will drip to the bottom of the oven. Bake Crumble Peach Summer Cake at 180 degrees for 45 minutes.On top should form a golden crisp. Can be served with whipped cream or vanilla ice cream.
As mentioned earlier, it will be nice and tasty if you add berries to the peaches - blueberries, blackberries, raspberries or strawberries. Another interesting option is two rhubarb sticks, which will give the cake a pleasant sourness. The finished cake can be served chilled in the summer, if the weather is cool, then serve the cake warm with a cup of hot tea.
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