Peach cake

Name: Peach cake - Magdalena P.
Ingredients: 8 eggs; 250 g flour; 300 g granulated sugar; 1 packet of baking powder; 2 packets of vanilla sugar; zest of one lemon; 100 ml oil; 4 large peaches; 100 g butter

Dessert - Peach cake by Magdalena P. - Recipia

Peach Cake Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Number of servings: 10 Who doesn’t love a fluffy, fragrant cake with a perfect taste of fresh fruit? Peaches, with their fine texture and sweet aroma, are the stars of this delicious cake recipe. This peach cake is not just a simple dessert, but a culinary experience that will transport you to warm summer days when fruits are at their peak. It can be served warm or cold, and each slice will bring a smile to your face. The history of peach cake is intertwined with family traditions and special moments. This is a recipe that has been passed down from generation to generation, often prepared on holidays or during gatherings with loved ones. Making it can become a delightful activity with children, turning cooking into an unforgettable memory. Ingredients: - 4 large, ripe peaches - 8 eggs - 300 g granulated sugar - 2 packets of vanilla sugar - 250 g flour - 1 packet of baking powder - Zest of one lemon - 100 ml oil (preferably sunflower or canola) - 100 g butter (for greasing the pan) Step by step for the perfect cake: 1. Preparing the peaches: Start by peeling the 4 peaches. A simple method is to blanch them for a few seconds in boiling water, then immediately transfer them to cold water. This way, the skin will come off easily. Slice the peaches thinly and mix them in a bowl with 100 g of sugar. This step will help release the natural juices from the peaches, adding an intense flavor to your cake. 2. Beat the eggs: In another large bowl, beat the 8 eggs together with 200 g of sugar and the 2 packets of vanilla sugar. Use an electric mixer to achieve a fluffy, light mixture. This step is essential to ensure an airy texture for the cake. 3. Incorporate the dry ingredients: Add the oil, flour mixed with baking powder, and lemon zest to the egg mixture. Gently fold in with a spatula, using up and down motions to avoid losing air in the mixture. 4. Prepare the pan: Preheat the oven to 170 degrees Celsius. Grease a baking pan with the 100 g of butter, ensuring it is evenly covered to prevent the cake from sticking. Arrange the slices of peaches in a single layer at the bottom of the pan. 5. Add the batter: Carefully pour the batter over the peach slices, ensuring they are evenly covered. Gently tap the pan on the counter to release any air bubbles from the batter. 6. Baking: Place the pan in the preheated oven and bake the cake for about 40 minutes. You can check if the cake is done by inserting a toothpick in the center; if it comes out clean, the cake is perfectly baked. 7. Inverting the cake: Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes, then invert it onto a wooden board or platter. This step is crucial to keep all the peach juices inside the cake. 8. Serving: If you can resist the tempting aromas, I recommend letting it cool completely before cutting. The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of tea or fresh lemonade will perfectly complement this dessert. Helpful tips: - Fruit variations: You can experiment with other fruits, such as plums or apples, adapting the recipe according to the season. - Energy source: This cake is rich in carbohydrates, and peaches provide a significant amount of vitamins and antioxidants. Each serving contains about 350 calories, so it’s best to enjoy it in moderation. - Mixing technique: Make sure to mix the ingredients gently to maintain the aeration of the batter. A fluffy cake is the key to the success of this recipe. Frequently asked questions: 1. What can I use instead of peaches? You can substitute peaches with other seasonal fruits, such as nectarines or even berries. 2. How can I make the cake less sweet? Reduce the amount of sugar by 50 g and add a little lemon juice to counterbalance the sweetness. 3. How can I store the cake? Keep the cake in an airtight container at room temperature for 2-3 days or in the fridge for a week. In conclusion, this peach cake is not just a simple recipe, but also a way to create pleasant memories with loved ones. Whether you prepare it for a special occasion or just to indulge in a family dinner, each slice will bring joy. So, grab your ingredients, turn on the mixer, and let the delicious aromas of peaches carry you away!

Peach cake

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