En Bezzia we like Donna Hay for the simplicity of its recipes, made with common ingredients in our pantry. Butter, flour, eggs, sugar, peaches in syrup and yeast. Simple ingredients, right? You probably have all of them at home if you like to cook. Today we are making a very colorful cake with everyone, full of contrasts.
La peach tart by Donna Hay combines the crunchy texture of the outer layer of the sponge cake, with the freshness and tenderness of peaches in syrup. Once baked you can serve it warm with a scoop of ice cream or wash it down with el syrup Peach if you like "drunken" cupcakes. It is a quick and grateful cake, almost as much as the Conference Pear Tarte Tatin.
Preparation time: 20 minutes.
Baking time: 1 hour.
Rations: 6
Ingredients
- 125 g. butter at room temperature
- 1 cup of sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups of flour
- 1/2 envelope of chemical yeast (Royal)
- 1 can of peaches in syrup
Preparation
- Preheat the oven to 180º.
- Whisk in a bowl butter, sugar and vanilla until you get a light and creamy dough. Add the eggs, one by one, and continue beating until just combined.
- Stir in the sifted flour and the yeast and mix with the help of a wooden spoon, with enveloping movements.
- Pour the mixture into a mold detachable about 20 cm. previously greased and floured. Spread it all over the mold with the help of the spoon and then place the peach halves on top, in an orderly manner. Place the first one in the center of the mold and spread the rest around.
- Bake for 1 hour or until the cake is well done; check it by clicking the center. Let it cool for a few minutes before unmolding it and serve it as you like, warm or cold.
More information - Conference Pear Tarte Tatin