Description
The cake is very very delicious, very easily prepared and very quickly eaten! And I highly recommend it to you! It can also be cooked with peaches, plums and apricots. Recipe from Ruth Oliver.
Ingredients
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Butter
200 g
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Sugar
225 g
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Flour
280 g
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Leavening agent
1.5 tsp
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Chicken egg
4 piece
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Vanilla
1 g
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Nectarine
600 g
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Liqueur
4 Tbsp
Cooking
Nectarines cut into slices and marinate with sugar and liqueur for 1 hour.
Beat butter with a mixer, gradually adding sugar, until white foam. Still whisking to enter the eggs one by one and vanilla.
Beat 7-8 minutes until a homogeneous and smooth mass.
Add flour, sifted together with the baking powder, stir with a spatula.
The dough was not liquid, more like a cream.
Place the dough in a 26 cm in diameter and pave nectarines, pushing them slightly. From top to pour released after the marinating juice.
Bake in pre-heated to 180 degree C oven until Golden brown and dry splinter, 45 minutes. Allow to cool in the form
Then cut around the edges and release the cake to place it on a dish. Sprinkle with powdered sugar
Cut into portions and enjoy! Very tasty with ice cream or whipped cream.
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