| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Kitmailbox | 6 | Servings | |
INGREDIENTS
| 3 | oz | Butter; [75g] |
| 4 | oz | Caster sugar; [125g]* |
| 3 | Eggs | |
| 5 | oz | All-purpose flour; [150g] |
| Grated rind of 1 lemon | ||
| 14 | oz | Canned sliced peaches; [397g] |
| 2 | oz | Hazelnuts; chopped |
INSTRUCTIONS
* Caster sugar is very fine sugar; we call it berry sugar. If you don't have it on hand you can whirl regular granulated sugar in the food processor for a few seconds. If you can't do that then just use regular granulated sugar. Preheat oven to 350F (180C; Gas 4). Grease an 8-inch (20cm) springform pan and line it with greased paper. Drain the canned peaches thoroughly. In a large bowl cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time; beat well after adding each one. Mix together the flour and lemon rind; fold into the egg mixture. Pour the batter into the prepared springform pan and smooth the top. Arrange the peach slices in a circular pattern on top of the cake batter. Sprinkle with the chopped hazelnuts. Bake for approximately 45 minutes. Near the end of the baking time warm a serving dish. Removed the baked tart from the pan and transfer it to the warmed serving dish. Serve immediately with cream. Source - adapted from Cooking in Colour - 700 recipes for every occasion; edited by Norma MacMillan and Wendy James; New World Marketing; 1984. Formatted for MasterCook by Hallie du Preez. Recipe by: adapted from Cooking in Colour; 1984 Posted to KitMailbox Digest by Roberta Banghart <[email protected]> on Mar 10, 1998
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