The Cactus Cake looks like a delicious succulent plant, with a tender heart of nectarine peaches.
Peel the peaches, remove the stone and cut them into small cubes of about 5-10 mm. Blot them (that will avoid that the pieces of fruit fall down on the bottom of the mold during cooking). Pour the peaches in a bowl, add the cinnamon and ginger powder. Mix the sifted dry ingredients; add those liquids and blend it quickly. Add half of the diced peaches. Grease the mold with the Non-Stick Spray and pour half of the dough into it. Gently place with a spoon the remaining peaches and cover everything with the remaining dough. Bake at 170°C for 45-60 minutes in a static oven. Let it cool down. Cover the cake and shape the decorations with Colored Sugar Paste. Decorate with the Apricot and Marzipan Stones.
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Flamingo decorations and tropical fruit for a colorful, fanciful and really delicious cake.