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
Dough
  • 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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