Moelleux aux pêches et aux abricots
- 500 gr (1,1 lbs) of of pitted fruits
- 300 gr (0,66 lbs) apricot
- 2 peaches or nectarines
- 150 gr ( 0,33 lbs) raw sugar or caster sugar
- 110 gr (0,24 lbs) flour ideally semi whole
- 110 gr ( 0,24 lbs)butter at room temperature
- 6 gr (0,0132 lbs) baking powder
- 2 eggs
- vanilla abstract
For the mold
- butter and flour
Preheat the oven to 180 °C / 350 °F
Prepare the cake
Pit apricots, pit and peel the peaches or nectarines. Cut
the apricots in 4 and the peaches of the same size.
In a large bowl, put all the dough ingredients and roughly
ingredients.
Add the fruit chunks to the dough, combine.
Bake
Grease and flour a mold. Pour the dough and bake at 180 °C /
350 °F for about 40 minutes.
The baking time depends on the thickness of the dough and
therefore on the size of your mold. Check if the cake is baked with a sharp
knife, the blade should come out dry.
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