Peach cake with shortcrust crumble

The crumble gives the cake its crisp texture. Nectarines, plums or apples work instead of peaches. The batter needs room-temperature butter, the crumble only cold butter.

Ingredients

For the batter

• butter — 120 g
• sugar — 100 g
• flour — 120 g
• baking powder — 1 tsp
• eggs — 3
• peaches — 3

For the crumble

• cold butter — 70 g
• flour — 100 g
• sugar — 2 tbsp

Method

1. Beat the softened butter with the sugar until fluffy.
2. Add the eggs one at a time, continuing to beat.
3. Add the flour with the baking powder and beat to a smooth, airy batter.
4. Cut the peaches into wedges.
5. Blitz the cold butter, flour and sugar in a food processor. Without one, grate the butter and rub it into the flour by hand. You should end up with a crumble.
6. Line a tin with baking paper, spread the batter, add the peaches and scatter the crumble over the top. Flaked almonds can be added as well.
7. Bake in an oven preheated to 180°C for 40–50 minutes.