Recipes

  • 40 min
  • Low

Soft peach cakes

Ingredients
150 g of Flour type 00 | W 200
120 g of butter at room temperature
110 g of brown sugar
90 g of milk
4 g of baking powder
1 egg
2 peaches
 
Directions
Remember to take the butter, eggs and milk out of the fridge a couple of hours beforehand.
First, cut the butter into cubes, add the sugar and work the mixture with the whisk until it reaches a soft consistency. Separately, beat the eggs with a fork for at least 3 minutes, then add them to the mixture. Add the milk, the sifted flour and the baking powder, mix and add the peaches, keeping a handful aside for decoration.
At this point, pour the mixture into the buttered and floured molds, then bake in static mode at 175° for 15/20 minutes: if it should brown too much, lower the temperature to 160°. Once ready, let them cool, then garnish with peaches and icing sugar.



In cooperation with The Diary of Sonia

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login

login