Teacup Peach Cake

I improvised a peach cake yesterday with stuff in the house. It’s super tasty! Recipe goes as follows, using a teacup as measuring device:

1 1/2 cups plain flour
1/2 cup buckwheat flour
2 tbsp semolina
1 cup mix of white, dark and vanilla sugar
1 tbsp vanilla essence
grated lemon rind
a bit of salt
2/3 cup milk
1/3 cup sunflower oil
1/2 cup yoghurt (you could also use sour cream or buttermilk)
2 medium eggs
2 tsp baking powder
1 tbsp poppy seeds
dash rose water
dash orange flower water
dash lemon juice
3 or more ripe peaches
sugar and flaked almonds for topping

Mix all of the above ingredients apart from the peaches, the almonds and a bit of sugar for topping. Pour into a round or square cake tin. Cut the peaches into slices (don’t skin them) and lay them out on top of the cake dough. Cover with almond flakes and sugar. Bake for about 1 hour at gas mark 4-5.

When the cake came out of the oven, I sprinkled it with some additional rose water, orange flour water and lemon juice. You can also add more sprinkling sugar.

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