Ingredients:
30 g unsalted butter or margarin
2 tbsp cane sugar
2-3 peaches
1 tbsp freshly grated ginger or 1 tsp ground cardamom seeds
Cake:
100 g unsalted butter or margarin
3 eggs
2 dl powdered sugar
2 tsp vanilla sugar
2 dl refined flour
To serve:
Soft vanilla ice-cream
Method:
- Melt the shortening in a frying pan, 26-28 cm in diameter. which the cake is to be baked in and which can stand on the grill. Stir cane sugar into the shortening and let it melt together
- Divide the fruit in halves, core and cut into thin slices. Put them in a frying pan and fry for about 3 minutes and add the ginger or cardamom.
- Cake: Melt the butter. Whisk eggs, sugar and vanilla sugar till fluffy. Stir in the shortening and flour. Pour the batter over the fruit (there should be no baking powder in the cake).
- Bake on the part of the grill that has no glow for about 25-30 minutes. (it can also be baked on the bottom rack of oven at 175 degree C for 25-30 minutes)
- Serve with ice-cream.
