Ingredients

The following ingredients have 9 Servings
  • 120 g cane sugar
  • 2 eggs
  • 1/2 tsp pure vanilla extract
  • 200 g light spelt flour
  • 1 Tbsp (16 g/1 sachet) baking powder
  • pinch salt
  • 1/4 tsp cardamom
  • 1 lemon, the zest
  • 50 g vegetable oil
  • 200 g plain Greek yogurt
  • 4 peaches, 2 inside 2 on top
  • icing sugar, optional, to dust on top

Instruction

  • Preheat the oven to 350°F/180°C. Butter and flour a springform baking pan.
  • Peel and chop two peaches and set aside. Peel and slice the other two peaches which you will need for the top.
  • Sift the flour with the baking powder, salt, and cardamom. Grate the zest of the lemon in and mix.
  • In the bowl of a stand mixer, or with a handheld mixer, beat the eggs with the sugar and the vanilla for a few minutes, until the mixture is light and foamy.
  • Next, add the oil slowly, mixing to incorporate. Then, add the yogurt at room temperature and mix.
  • Finally, add the sifted flour mixture and mix just until combined.
  • Add the peach chunks to the batter and blend with a spatula, paying attention not to overmix.
  • Pour the mixture into the springform pan and level. Arrange the peach slices on the surface, pressing them down a little.
  • Bake in the preheated oven for 35-40 minutes or until nice and golden and a cake tester inserted in the center comes out clean.
  • Let cool on a rack for 10 minutes before unmolding.
  • Dust with icing sugar, optional.