Pot-cooked peach cake

The curse of the oven won’t stop us to bake cakes!

September temperature is finally giving us some respite (you know I’m speaking for #ovenaddicted like me: we could no longer resist to turn it back on)!

So this morging I’ve decided to make a delicious cake with peach but… as soon as the cake dough was ready I realize that the oven doesn’t work!!

What to do then? Do I despair? Do I throw it all out and give up?

NO!

Fortunately, there is another way to cook desserts, simply using pot and stove!

If you are skeptical I suggest you try to change your mind, that’s an excellent solution to make soft cakes even when our most trusted ally betrays you!

MAKES 1 25 CM DIAMETER CAKE

READY IN 45’

INGREDIENTS:

2 eggs

4,2 oz sugar

1,7 oz milk

1,7 oz seed oil

5,3 oz all-purpose flour

1 teaspoon baking powder

almand extract to taste

2 peaches in syrup

1 teaspoon butter

1 tablespoon brown sugar

STEP 1: MAKE THE CAKE

Beat eggs and sugar with the electric whisk.

You should get a fluffy mixture.

Add, little by little, oil and milk.

Add, a ladle at a time, flour, baking powder and almond extract.

STEP 2: PLACE THE PEACH

Slice the peaches. I used peaches in syrup but you can also use peeled fresh peaches.

Butter a non-stick pan with a diameter of 25 cm, place a circle of parchment paper on the bottom,

sprinkle with brown sugar

and place the slices of peach all around

STEP 3: ADD THE CAKE DOUGH

Pour the cake mixture over the peaches.

STEP 4: COOK

Transfer the pan to the larger stove, but keep it to a minimum!! (pay attention).

Cook with the lid on for about 25 minutes (until you see the top of the cake thicken).

Turn the cake upside down with the help of a plate, place a new sheet of parchment paper on the bottom of the pan and continue cooking at minimum for 10 more minutes.