Ingredients for approx. 16-20 pieces:
2 cans of peaches (á 480 g drained weight)
200 g sultanas
250 g soft butter
175 g sugar
1 pinch of salt
150 g marzipan paste
5 eggs
500 g flour
1 sachet baking powder
200 ml milk
30 g almond flakes
150 g peach jam
Grease for the baking tray
Preparation:
1. Drain the peach halves, reserving 100 ml juice. Soak 125 g sultanas in it for 30 minutes. Cut the peaches into wedges.
2. Mix the butter, sugar and salt until creamy. Grate the marzipan and beat in. Add the eggs one at a time and mix well. Mix flour and baking powder and stir briefly into the mixture with the milk. Drain the soaked sultanas and fold in. Spread the batter on the greased oven pan (approx. 20 x 30 cm).
3. Spread the peach slices on the dough and press them in lightly. Bake the cake in the preheated oven at 180 degrees for about 35 minutes. Lightly toast the flaked almonds in a pan without fat and leave to cool.
4. Heat the peach jam and brush the cake with it. Sprinkle with the flaked almonds and the remaining sultanas.
Preparation time approx. 70 minutes plus soaking and cooling time.
Nutritional values per piece approx.:
Calories: 396
Joule: 1655
Protein: 6 g
Fat: 16 g
(FoodCentrale by ddp images)
