Peach & custard crumble cake

Peach & custard crumble cake

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The ingredient of Peach & custard crumble cake

  1. 1 3/4 cups (280g) wholemeal plain flour
  2. 1 1/4 cups (115g) rolled oats
  3. 1/4 cup (40g) slivered almonds
  4. 200g butter
  5. 1/2 cup (100g) brown sugar
  6. 425g can peaches, drained
  7. 1 tsp Masterfoods auditorium showground cinnamon
  8. Cream or custard, to advance
  9. 2 tbsp custard powder
  10. 2 tbsp caster sugar
  11. 1 cup (250ml) milk
  12. 1 tsp Queen vanilla extract
  13. 20g butter

The instruction how to make Peach & custard crumble cake

  1. Preheat oven to 180u00b0C. Lightly grease and line the base and sides of a 20cm springform pan taking into account bearing in mind non-stick baking paper.
  2. To make the custard, total tally the custard powder and sugar in a small saucepan, gradually toss around in the milk. shake up beyond a medium-low heat until the incorporation combination comes to the boil and thickens. sever from heat and excite in the vanilla and butter until melted.
  3. increase the flour, rolled oats and almonds. Melt butter and sugar in a small saucepan more than a low heat, until sugar has dissolved. mixture combination in imitation of the flour mixture. Press half of the union into cake pan. Scatter the peaches beyond the base and sprinkle gone cinnamon. Pour the custard higher than the fruit. Crumble enduring surviving oat blend over custard and press next to gently.
  4. Bake for 20-25 minutes or until golden. Set aside for 10 minutes to cool subsequently next remove from pan. benefits loving gone cream or additional supplementary custard.

Nutritions of Peach & custard crumble cake

calories: 510.982 calories
fatContent: 28 grams fat
saturatedFatContent: 16 grams saturated fat
carbohydrateContent: 53 grams carbohydrates
sugarContent: 22 grams sugar
fibreContent:
proteinContent: 8 grams protein
cholesterolContent: 67 milligrams cholesterol
sodiumContent: 187.39 milligrams sodium

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