Peach and cocoa loaf cake

Name: Peach and cocoa loaf cake
Ingredients: 5 eggs; 5 tablespoons sugar; 100 g butter; 4 tablespoons flour; 2 tablespoons cocoa; 1 teaspoon rum extract; 2 canned peaches

Dessert - Peach and cocoa loaf cake by Iris C. - Recipia

Drain the canned peaches well before adding them to the peach and cocoa loaf cake, where soft pieces dot the dark crumb. Beaten eggs and softened butter give it a tender texture; I like it best cut into thin slices once it has cooled. Preparation: 20 minutes. Cooking: 35-40 minutes. Resting: 30 minutes. Total time: 85-90 minutes. Servings: 8. Approximately 190 kcal and 5 g protein per serving.

Ingredients

5 eggs
5 tablespoons sugar
100 g butter
4 tablespoons flour
2 tablespoons cocoa
1 teaspoon rum extract
2 canned peaches

Preparation

1. Separate the 5 eggs. Cream the yolks with the sugar and softened butter until smooth. 2. Beat the egg whites until stiff peaks form. 3. Fold the egg whites into the yolk mixture, then add the flour mixed with the cocoa and rum extract. Fold gently from the bottom up until no streaks of flour remain. 4. Drain the canned peaches, cut them into small cubes and fold them into the batter. 5. Pour the batter into a greased and floured loaf pan. Bake for 35-40 minutes at 180°C, until the top is browned and the center no longer wobbles. 6. Remove the loaf cake from the pan and leave it on a rack for 30 minutes, until cool.

Notes

Keep it covered at room temperature until the next day or in the fridge for up to 3 days; take it out before serving so the buttery crumb can soften. Choose canned peaches that still hold their shape; very soft ones get crushed when cut. Fold in the egg whites in two batches with broad strokes, as they can deflate if you mix them all in at once. I let it cool completely on the rack, without rushing to slice it. The rum extract goes in uncooked and can be replaced with 1 teaspoon vanilla extract; serve it with black tea. Contains gluten, eggs and dairy.