Peach ring cake

Name: Peach ring cake
Ingredients: 3 eggs; 1 teaspoon vanilla extract; 6 tablespoons oil; 6 tablespoons sugar; 1/4 teaspoon fine salt; 1 packet vanilla sugar (8 g); 1 packet baking powder (10 g); 7-8 tablespoons flour; 12 tablespoons milk (180 ml); 4-5 medium peaches; 1 tablespoon oil; 1 tablespoon flour; 10 g powdered sugar

Dessert - Peach ring cake by Semenica M. - Recipia

Firm peaches slice cleanly, and the peach ring cake browns at 180°C. The peach cake has an airy batter with eggs, milk and vanilla, while the fruit stays soft inside. I make sure the peaches don’t have any bruised spots. Prep: 20 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 85 minutes. Servings: 8. About 250 kcal and 5 g protein per serving.

Ingredients

3 eggs
1 teaspoon vanilla extract
6 tablespoons oil
6 tablespoons sugar
1/4 teaspoon fine salt
1 packet vanilla sugar (8 g)
1 packet baking powder (10 g)
7-8 tablespoons flour
12 tablespoons milk (180 ml)
4-5 medium peaches
1 tablespoon oil
1 tablespoon flour
10 g powdered sugar

Preparation

1. Preheat the oven to 180°C. Separate the egg whites and yolks, then beat the whites with 1/4 teaspoon salt until foamy. 2. Gradually add the sugar to the egg whites and beat until you have a firm meringue. Mix the egg yolks with the vanilla extract and 6 tablespoons oil, then gently fold them into the meringue with a spatula, using an upward motion from the bottom. 3. Add the vanilla sugar and baking powder, then gradually add the flour, mixing carefully. Pour in the milk and mix until smooth; the batter should fall from the spatula in a ribbon. 4. Grease a 24 cm ring pan with 1 tablespoon oil and dust it with 1 tablespoon flour. Peel the peaches and cut them into small cubes. Put half the cubes in the bottom of the pan, pour in the batter and scatter the rest on top. 5. Bake for 35 minutes, until golden and a toothpick comes out clean. Let it cool for 30 minutes, then dust with powdered sugar.

Notes

A 24 cm ring pan keeps the cake low; in a wider pan, the layer bakes faster. Choose ripe but firm peaches without bruised spots, and pat very juicy ones dry before adding them to the batter. Nectarines can replace the peaches, using 4-5 medium ones, without peeling them. The middle is moister than a plain cake; I serve it with black tea. The cake contains gluten, milk and eggs and keeps covered in the fridge for up to 3 days.