Ingrediens for a 24 x 16 cm (9.4 x 6.3 in) cake pan
Keyword: apricot, cake, flatbread
350gapricots in syrup12.3 oz
70gbutter, at room temperature2.5 oz
7ginstant yeast0.24 oz
grated lemon zest½ lemon
confectioner sugar to sprinkle
Preheat the oven at 180° C (355° F).
Combine the butter with the sugar in a large bowl using the handheld mixer, until fluffy.
Add the eggs, salt and grated lemon zest. Work briefly with the handheld.
Also add the buttermilk and blend.
Sift the flour together with the yeast and add them to the mixture. Mix well.
Grease a rectangular cake pan (mine was 24 x 16 cm / 9.4 x 6.3 in).
Pour the mixture evenly in the pan.
Place the drained peaches on the mixture slightly apart and with the flat part facing down. There is no need to press the peaches down all the way as the cake will rise during baking and it will incorporate them.
Bake at 180° C (355° F) for 30-40 minutes. Check cooking after 30 minutes.
Let it cool off completely.
Sprinkle with confectioner sugar, trying to avoid covering the peaches.
To avoid sprinkling sugar on the peaches you can place a small cup or glass upside down on each peach.