The perfect time to enjoy the charms of summer and fresh, ripe fruit. In this case, I used juicy, sweet peaches.
In addition, you do not need to use a mold, and the cake will have a more rustic character and no less spectacular.
- 1 and 1/2 cups of plain flour
- 2 tablespoons of powdered sugar
- pinch of salt
- 125 g of cold butter
- 3 tablespoons of ice water
- 1 small egg
- 3 fresh peaches
- 2 tablespoons of brown sugar
- 1 tablespoon of potato flour
- 2 teaspoons of cinnamon
- 1 tablespoon of lemon juice
- blueberries (optional)
- 1 tablespoon of breadcrumbs (extra)
Put the ingredients for the dough in a bowl. Then quickly knead and form a ball. Place in a bag or wrap in foil and refrigerate for at least 30 minutes.
During this time, the filling should be prepared.
Wash the peaches, cut them into slices and put them in a bowl. Sprinkle with potato flour, add sugar, cinnamon and lemon juice. Mix thoroughly.
Roll out the dough into a large, round shape. It doesn’t have to be perfect, but it shouldn’t have holes. Sprinkle lightly with breadcrumbs.
Arrange the peach slices starting from the center. Leave about 2 cm of the edge to be able to fold the edges of the dough.
After unfolding the dough, fold the edges inwards. You can sprinkle blueberries on top.
Bake at 180 degrees C for 45-50 minutes, until the edges are browned. Cool down.
Ready to serve cake, you can sprinkle with powdered sugar.