Peach Cake with Almonds
Buttermilk makes the dough nice and fluffy without a huge calorie count. It also brings a good portion of calcium and protein on the sheet. The peaches, for their part, strengthen the nervous system with their high magnesium and phosphorus content.
The cake also tastes delicious with nectarines or apricots! Use ripe, but not overripe fruit, otherwise, the topping will become mushy. Outside peach season, frozen fruits also work, but thaw and drain them well.
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 14 ozs Pastry flour
- 1 pinch Baking powder
- 1 pinch salt
- 5 ozs cane sugar
- 1 ½ cups Buttermilk
- 3 eggs
- 2 ½ lbs ripe, firm Peaches
- 2 ozs Almond slivers
- 1 tsp vanilla extract
Preparation steps
Mix together flour, baking powder, salt and half the sugar in a bowl.
Whisk buttermilk and egg in another bowl. Slowly pour into the flour mixture and beat briefly with the hand mixer until smooth.
Line a baking sheet with parchment paper. Pour in batter and spread evenly with a rubber spatula.
Rinse peaches, pat dry, cut in half, remove pits and cut peaches into slices. Arrange evenly over the batter.
Sprinkle batter with almonds, remaining sugar, and vanilla sugar. Bake on the middle rack of a preheated oven at 350°F until golden brown, 25-30 minutes. Serve warm.