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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Another thing I came up with because I could not find the thing I was looking for. This is a very seasonal cake and it is easy to make, looks beautiful and is quite healthy. You can make it before hand but it will not stay as good as freshly baked. If you make it, you should eat it the same day I guess if you would like to have some whipped cream or ice cream (vanilla) with this. It is very nice to take for a picnic though and I like it when its cooled down, like sometime the following morning, with a good cup of coffee with lots of milk foam and some cinnamon on the top. Excellent for weekends! Ingredients:
1 cup whole wheat flour |
1/2 cup hot water |
1 egg |
1 cup vanilla yogurt (or any other you like, according to the fruits you use, my favorite is vanilla among plain) |
1 teaspoon baking powder |
1 pinch salt |
1 teaspoon cinnamon |
1 teaspoon vanilla |
2 teaspoons nonfat dry milk powder |
300 g peaches (i used 2 and it was fine) |
4 teaspoons almond meal, if available or 4 teaspoons otherwise use almond brickle chips |
1 teaspoon brown sugar |
Directions:
1. Put all the ingredients except the almond chips if you use those, the sugar and the peaches into the food processor, slowly, one by one as they appear in the list of ingredients (this is how any recipe should be build up ;-) ).
2. While you let the dough which should be liquid but not floating rest a little, wash the peaches and cut them into slices, i cut them first in halves, then quarters, eights and so on until i have slices about 0.5 cm thick.
3. Pour you dough in a round baking tray, mine is 22cm in diameter.
4. Put the peach slices on the top, round and round starting from the outside inches.
5. Sprinkle the almond chips, if used, and the sugar over the peaches.
6. Bake at 180 degrees for 20 minutes, the sugar should be about to caramelize and the dough does not leave anything behind on the needle.
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