Cornmeal cake with fruit

Name: Cornmeal cake with fruit
Ingredients: 3 eggs; 3 egg whites; 20 tablespoons sugar; 2 packets vanilla sugar (16 g); 1 tablespoon grated lemon zest; 200 ml oil; 450 ml yogurt; 15 tablespoons wheat flour; 10 tablespoons cornmeal; 1 packet baking powder (10 g); 450 g pitted sour cherries; 2 large peaches (400 g); 2 tablespoons breadcrumbs; 30 g powdered sugar

Dessert - Cornmeal cake with fruit by Olimpia C. - Recipia

Cornmeal gives the batter a slightly grainy texture, and this cornmeal cake with fruit is baked in a large pan, topped with sour cherries and peaches. Yogurt keeps the crumb soft, while the fruit leaves little juicy spots among the golden crumbs. I use fine cornmeal so the texture stays subtle. Prep: 20 minutes. Cook: 40 minutes. Rest: 30 minutes. Total: 90 minutes. Servings: 24. Approximately 195 kcal and 3 g protein per serving.

Ingredients

3 eggs
3 egg whites
20 tablespoons sugar
2 packets vanilla sugar (16 g)
1 tablespoon grated lemon zest
200 ml oil
450 ml yogurt
15 tablespoons wheat flour
10 tablespoons cornmeal
1 packet baking powder (10 g)
450 g pitted sour cherries
2 large peaches (400 g)
2 tablespoons breadcrumbs
30 g powdered sugar

Preparation

1. Preheat the oven to 180°C. Line a 45 × 35 cm pan with baking paper. 2. Crack 3 eggs and add 3 egg whites. Beat them with the sugar, vanilla sugar and grated lemon zest until creamy. 3. Gradually pour in the oil while mixing, then fold in the yogurt and mix briefly. 4. Mix the wheat flour and cornmeal with the baking powder. Fold them into the batter with a spatula until no traces of flour remain. 5. Drain the sour cherries well, slice the peaches and coat the fruit in breadcrumbs. Pour the batter into the pan and level it, then arrange the fruit on top. 6. Bake for 35-40 minutes, until lightly golden on top and set in the middle. 7. Leave the cake to cool for 30 minutes, dust it with powdered sugar and cut it into portions.

Notes

I started with Valclaudia's muffins, then changed the fruit to what I had at home. If the cornmeal is coarser, you can leave it in the yogurt for 10 minutes before mixing; fruit from a jar needs to be well drained. The cake keeps in the fridge for up to 3 days. You can replace the peaches with apricots, and the batter contains gluten, dairy and eggs. I cut a slice to have with a cup of black tea.