Peach Custard Crumble Cake


The ingredient of Peach Custard Crumble Cake

  • 1 3 4 cups 280g wholemeal plain flour
  • 1 1 4 cups 115g rolled oats
  • 1 4 cup 40g slivered almonds
  • 200g butter
  • 1 2 cup 100g brown sugar
  • 425g can peaches drained
  • 1 tsp masterfoods ring cinnamon
  • cream or custard to advance
  • 2 tbsp custard powder
  • 2 tbsp caster sugar
  • 1 cup 250ml milk
  • 1 tsp queen vanilla extract
  • 20g butter

The Instruction of peach custard crumble cake

  • preheat oven to 180u00b0c lightly grease and line the base and sides of a 20cm springform pan gone non stick baking paper
  • to make the custard swell the custard powder and sugar in a small saucepan gradually campaign in the milk demonstrate beyond a medium low heat until the blend comes to the boil and thickens remove from heat and rouse in the vanilla and butter until melted
  • adjoin the flour rolled oats and almonds melt butter and sugar in a small saucepan more than a low heat until sugar has dissolved blend in the manner of the flour mixture press half of the mixture into cake pan scatter the peaches on top of higher than the base and sprinkle later cinnamon pour the custard more than the fruit crumble enduring surviving oat incorporation combination higher than custard and press beside gently
  • bake for 20 25 minutes or until golden set aside for 10 minutes to cool later cut off surgically remove from pan further warm afterward cream or other custard

Nutritions of Peach Custard Crumble Cake

calories: 510 982 calories
calories: 28 grams fat
calories: 16 grams saturated fat
calories: 53 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 8 grams protein
calories: 67 milligrams cholesterol
calories: 187 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

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