Peach sheet cake for Thermomix®
gg butter (in pieces; and a little more for greasing)
Ingredients · Servings 8
- 120 g Butter
- 200 g flour
- 1.5 tsp baking powder
- 90 g sugar
- 1 pinch of salt
- 1 organic lemon
- 2 Bio-No
- 50 g milk
- 1 can of peaches
- 50 g almond kernel
- 150 g apricot jam
- 1 tsp icing sugar
Method · 20 min
- Preheat oven to 190°C. Grease a small baking tray (30 x 20 cm).
- Add flour and baking powder to the mixing bowl, mix for 3 seconds/speed 3 and transfer to a separate bowl.
- Add butter, sugar, salt and lemon zest to the mixing bowl, mix for 10 seconds/speed 5 and scrape down the sides with a spatula.
- Insert the whisk attachment and whisk for 3 minutes/speed 2.5 without the measuring cup, adding the eggs through the lid opening onto the running blade. Remove the whisk attachment.
- Add the flour mixture and milk and mix for 3 seconds on speed 5. Spread the batter onto the baking sheet, top with peaches, sprinkle with slivered almonds, and bake on the middle rack for 35 minutes at 190°C (375°F). Rinse the mixing bowl during this time.
- Add apricot jam and 40g lemon juice to the mixing bowl, cook for 2 minutes/100°C/speed 1, spread over the cake, dust with icing sugar and serve.
Organic lemon (finely grated zest; juice squeezed)
Bio-Owner (Class M)
Can of peaches (480g each, in thin slices)
gg almond kernels (in sticks)
