Did you know that the peach has Chinese origins, where it is considered a symbol of good luck, prosperity and long life?
This juicy and tasty fruit accompanies us from summer until the beginning of the autumn season: could I perhaps not enhance its unmistakable taste with a beautiful (and tasty) cake?
Let's fasten the apron and let's get started!
INGREDIENTS for a round cake pan with a diameter of 22 centimeters:
300 g flour 00
170 g white granulated sugar + 1 tablespoon for final seal
3 whole medium eggs
60 g butter
zest of 1 small lemon (or half a normal size lemon)
16 g (1 sachet) baking powder for cakes
1 large spoonful of acacia honey
160 g semi-skimmed milk
6 peaches (I used nectarine peaches)
PROCEEDINGS
Let's start melting the butter in a saucepan over low heat and keep it aside:
Whip eggs and sugar with a planetary mixer or electric whisk for about 10 minutes:
Meanwhile, in a large bowl, sift flour and yeast, add the lemon zest, honey, milk and melted butter and give a first stir:
Transfer the pasty mixture into the whipped eggs and mix with the planetary mixer (or the electric whisk) for a few more minutes, until a homogeneous mixture is obtained:
Peel the peaches: we will cut two of them into small pieces, while the remaining ones into thin slices:
Pour the small pieces into the dough and mix with a spoon:
Prepare a 22 cm diameter round cake pan by covering the bottom with a sheet of parchment paper and brushing the edge with the cake remover (click HERE if you do not remember how to prepare it):
Pour the mixture into the pan thus prepared, trying to level it as best as possible:
Cover the surface of the cake with peach slices and sprinkle with a spoonful of white sugar:
Bake in a preheated STATIC OVEN at 175 ° C, using the central shelf, for 50-55 minutes; let's make sure of cooking with the toothpick test: how should the toothpick come out from the center of the cake? Perfectly dry!
Let it cool just long enough to be able to remove the cake from the mold and then ....
Have a good taste!
Keep the Soft pie with peaches in the fridge, tightly closed in a cake holder, for a maximum of one / two days.
If you want to download the card of this recipe, click on the link below:
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