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Peach Pudding Cake

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Source: Dessert - The Grand Finale

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Active Time:  20 Minutes
Total Time:  1 Hour
Yield:  Serves 8

RECIPE INGREDIENTS

For the Cake:
4 eggs

2/3 cup sugar

3/4 cup plus 2 tablespoons self-rising flour, sifted

1 teaspoon baking powder

1/4 cup ground almonds

4 tablespoons butter, melted

1 teaspoon vanilla extract

1 can peach halves, drained

Cream or ice cream, for serving

For the Glaze:

2 tablespoons apricot jelly or jam

1 tablespoon water

Peach Pudding Cake Recipe at Cooking.com

DIRECTIONS

FOR THE CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Beat together the eggs and sugar until thick and pale. Combine the flour, baking powder and ground almonds and fold into the egg mixture in 3 batches. Add the butter and vanilla with the last batch. Pour the mixture into the prepared pan and arrange the peaches on top. Bake until a skewer inserted in the middle comes out clean, about 45-50 minutes. Cool slightly before removing from the pan.

FOR THE GLAZE:
Combine the apricot jelly or jam and water in a saucepan and cook over low heat until blended. Brush the cake with the glaze and serve warm, with cream or ice cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8

Calories:

302

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

49g

Sodium:

198mg

% Cal. from Fat:

30%

Cholesterol:

122mg

Protein:

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