part de gâteau pêches verveine et cuillère
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Peach & Verbena syrup cake

A delicious cake with summer aromas.
Temps de préparation15 min
Temps de cuisson40 min
Temps total55 min
Type de plat: Dessert
Cuisine: Française, Méditéranéenne
Portions: 6 personnes
Calories: 517kcal

Ingrédients

  • 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 | Protéines: 8g | Fat: 34g | Lipides saturés: 18g | Choléstérol: 154mg | Sodium: 271mg | Potassium: 192mg | Fiber: 3g | Sucre: 27g | Vitamine A: 1169IU | Vitamine C: 4mg | Calcium: 50mg | Fer: 2mg