Summer cake peach & verbena syrup

Summer cake peach & verbena syrup

Friday August 23rd, 2019 0 By Marion
part de gâteau pêches verveine et cuillère

Peach & Verbena syrup cake

A delicious cake with summer aromas.
Print Recipe
CourseDessert
CuisineFrançaise, Méditéranéenne
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings6 personnes
Calories517kcal

Ingredients

  • 3 eggs
  • 75 g caster sugar
  • 150 g flour
  • 200 g butter
  • 1 tablespoon yoghurt
  • 50 g ground almonds
  • 1 tablespoon orange blossom
  • 4 peaches
  • 50 g caster sugar
  • 1 bunch verbena

Instructions

  • Preheat the oven th. 6/180°.
  • Melt 150g butter.
  • Beat the eggs and 75g sugar, add flour, melt butter, yoghurt, almonds and orange blossom.
  • Place in a cake mould covered with baking sheet.
  • Cut the peaches into 4 parts and place on top of the cake.
  • Bake for 35-40 minutes.
  • Make a verbena syrup by adding one glass of water to verbena and 50g sugar. Boilf for 10 minutes.
  • Pour the syrup on the cake. Serve warm.

Nutrition

Calories: 517kcal | Carbohydrates: 48g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 154mg | Sodium: 271mg | Potassium: 192mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1169IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg