Moist cake with peaches and pine nuts

peach moist cake

A BOIRE ET A MANGER

I bought dried peaches 10 days ago and scratched my head for a recipe (Eating them straight away would have been a good choice too) . Then I remembered those rubharbe cakes I enjoyed last summer. How about doing the same with dried peaches ?

IN A BIG SALAD BOWL

5 dried peaches (cut in half)
Sugar: 4 tablespoons
Eggs : 2
Flour : 8 tablespoons
Yeast : 1/2 bag
Liquid cream : 6 tablespoons
Plum kernel oil : 2 tablespoons

Mix all the ingredients in the bowl and put the paste into 6 moulds (half full). Cut 5 half peaches into small pieces and add them on top of the paste. You can also add some pine nuts above (30 g). I used some pine nuts left over from an unpublished recipe (yes, yes it happens) but I think pistachio nuts would make a better choice.

Here we go

Pre-heat the oven to 210 °C for 15 minutes. While the cakes bake, mix 10 grams of soft butter with 5 grams of agave sirup.

Remove your cakes from the oven and paint them with that mixture. Bake again for 8 minutes and leave to cool. Unmold.

The result is really tasty !




© 2015 Perles De Gascogne France