Our Recipes Peach and Berry cake
Peach and Berry cake
See the recipe by Teresa Mosca
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Cake Line flour for Bigne' and Savoiardi||200g|
|seed oil||100 ml|
|cake yeast||1 packet|
Ingredients for the filling/topping
Remove the nuts from the peaches and cut them into medium-size pieces. Put half aside, and puree the other half, and mix with the berries. Heat the oven, to 180°C, and lightly butter and flour a 24cm baking tray. In a deep pot, whisk the eggs and the sugar until they become clear and frothy. Add the flour, leaving aside 3 or 4 spoonfuls, and continue to work it all, adding the oil a little at a time. Continue to work the ingredients, before adding the rest of the flour and the yeast. Continue working and now add the peach and berry puree. Mix it all together well, and pour it all into the prepared baking tray. Scatter the remaining half of the peaches across the top, making sure they sink slightly into the mix, scatter with sugar, and bake for one hour. Once cooked, the cake will have a nice golden look, and the inside will be nice and dry (test with a toothpick to check if the inside has cooked through properly). You can serve with icing sugar on top if desired.
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Per questa torta ho usato la Farina linea dolci per bignè e savoiardi, sono andata sul sicuro per ottenere una torta soffice oltre che golosa.31/07/2018