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Peach Pudding Cake

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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

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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.

Nutrition Facts per Serving
Yield: 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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