CRUMBLE CAKE WITH PEACH JAM
A quick preparation, suitable for breakfast or snack for the whole family.
The other day I made the peach crumble cake, which you can make either by hand or with the new Taurus MyCook model I am testing for you: a wonderful little gem, with a screen where you can find all the preparations, you can also download the app on your phone and connect to Alexa comfortably from the couch.
Check out my review of the Taurus MyCook Nex multicooker
Let’s go and see the recipe.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 3 tbsps vegetable oil
- 1/2 cup milk
- 1 egg
- 1 lemon zest
- 1 tsp vanilla extract (or vanillin)
- 1 tsp baking powder
- 1 jar peach jam
- 9 oz peaches (already cleaned)
- 1/2 cup sugar
- Half lemon (juice)
Tools
For a successful preparation, I recommend these tools (ADV)
- Food Processor
Steps
Below I show you how to use the recipe with MyCook Next and just below I write the steps for the classic recipe.
Open the bowl with the button, remove the lid and (if you haven’t done so) leave the blades installed inside:
Select scale mode on the screen and pour all the ingredients inside.
If you want, you can go to the recipe menu and you’ll find mine already loaded inside:
just search for PEACH CRUMBLE and follow the instructions.
You can also use the jug cap, which is also a convenient measuring cup.
Check out my review of the Taurus MyCook Next multicooker
Once all the ingredients are poured, disable the scale mode and set the timer for 3 minutes, speed 3 and let the machine work.
Once finished, you will have this dough
Transfer the dough to a work surface and knead for a few minutes until you form a smooth ball. Let it rest for about ten minutes in the fridge, covered with plastic wrap.
If you don’t have the mycook (and I really recommend you buy it), do the whole first part by hand:
pour all the ingredients into a bowl, mix them, and then move to a work surface.
With a little patience (and a lot of elbow grease), work the dough until you get a smooth and uniform ball.
Let it rest in the fridge.
Take a tart pan and butter it well; I always spread a thin layer of granulated sugar on the bottom which will make it more delicious:
Roll out 3/4 of the dough to form the base, pour the peach jam inside, and then place “crumbled” pieces of dough on top
In the oven at 180 degrees (356°F) for 35 minutes: for the first 15 minutes of baking, I always put a sheet of parchment paper on top to prevent the jam from drying out too much.
The CRUMBLE CAKE WITH PEACH JAM is ready to be enjoyed, even with a scoop of ice cream next to it 🙂
As you could see in the video, I also make the peach jam with my kitchen ally, the mycook next.
Always with the blades inside, pour the peaches into the jug, already pitted, add the juice of half a lemon and the sugar.
Set 1 hour on the timer, cooking at 176°F, and speed 7.
Let the little gem work until the cooking is complete.
Your jam is ready, you can use it directly on crumbles and tarts
