Peach slices
| Ingredients | ||
| 500 g | peach halves | 2 cans |
| 150 g | soft margarine or butter | 3/4 cup |
| 150 g | sugar | 3/4 cup |
| 1 pkg | Dr. Oetker Vanilla sugar | 1 pkg |
| 1 pinch | salt | |
| 5 drops | lemon essence | |
| 4 | eggs | 4 |
| 250 g | all-purpose flour | 2 1/2 cups |
| 3 level tsp | Dr. Oetker Baking powder | |
| Crumble | ||
| 150 g | all-purpose flour | 1 1/3 cup |
| 75 g | sugar | 3/8 cup |
| 1 pkg | Dr. Oetker Vanilla sugar | 1 pkg |
| 100 g | soft butter | 1/2 cup |
| Icing | ||
| 100 g | icing sugar | 3/4 cup |
| 2 tbsp | lemon juice | |
Method:
1, Preheat the oven. Grease the baking sheet with some fat. Drain the peach halves thoroughly in a colander.
2. To make the cake mixture, stir the softened fat with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar, salt and lemon flavouring and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1/2 minute at the highest setting.
3. Mix together the flour and baking powder, sift and add to the fat and egg mixture in two stages, briefly stirring with a mixer at the medium setting. Spread the cake mixture on the greased baking sheet. Slice the apricot halves and arrange on the cake mixture.
4. To make the crumble, sift the flour in a bowl and add the sugar, vanilla sugar and softened butter and stir with a mixer with whisk and spread over the peaches. Put the baking sheet on a shelf in the oven.
Top/bottom heat: about 180°C/350°F (preheated),
Fan oven: about 160°C/325°F (preheated), Gas mark 4 (preheated),
Baking time: about 25 minutes.
5. To make the icing, shift the icing sugar, stir in the lemon juice and pour over the apricots as soon as the cake is removed from the oven, using a baking brush. Take the cake off the baking sheet and put on a rack to cool down.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
