Peach and cocoa cake

Name: Peach and cocoa cake
Ingredients: 3 eggs; 3 tablespoons sugar; 2 tablespoons and 1 teaspoon oil; 1 tablespoon water; 3 tablespoons flour; 1/4 teaspoon salt; 1 tablespoon cocoa; 2 peaches (nectarines); 1 tablespoon icing sugar

Dessert - Peach and cocoa cake by Eleonora N. - Recipia

Peach and cocoa cake is a summer sponge cake marbled with cocoa, with baked nectarines on top. The crumb stays airy and only slightly sweet, and you can see the fruit slices in every piece, especially when it’s made in a Bundt pan. I used nectarines at my son’s request; I choose firm ones so I can cut them into thin slices. Prep: 15 minutes. Cook: 15 minutes. Rest: 30 minutes. Total time: 60 minutes. Servings: 4. About 195 kcal and 6 g protein per serving.

Ingredients

3 eggs
3 tablespoons sugar
2 tablespoons and 1 teaspoon oil
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
1 tablespoon cocoa
2 peaches (nectarines)
1 tablespoon icing sugar

Preparation

1. Separate the egg whites from the yolks. Beat the yolks with the sugar until fluffy and the sugar has dissolved, then mix in 2 tablespoons of oil and the water. 2. Beat the egg whites until foamy and gently fold them into the yolk mixture. Add the salt and flour, stirring with broad strokes until the batter is smooth and fluffy. 3. Grease a Bundt pan with 1 teaspoon of oil and pour in almost all the batter. Mix the tablespoon of cocoa into the remaining batter and spoon it over the top in swirls. 4. Cut the nectarines into slices and arrange them here and there over the batter. Bake in a preheated oven at 180°C for about 15 minutes, until the top of the batter is set. 5. Leave the cake to cool for 30 minutes, then remove it from the pan, place it on a serving plate and dust with icing sugar.

Notes

Serve a slice with plain black tea; dust the cake just before serving, as the sugar on top gets damp over time. Keep it covered in the fridge and eat it within 3 days. Choose ripe but still firm nectarines that slice cleanly and don’t release much juice into the batter. If they’re very large, cut the slices thinner so they don’t cover almost the whole surface. The batter under the fruit may stay moist if the nectarines are very soft; use firmer ones. Firm peaches work just as well, in the same quantity, and juicier fruit should be sliced carefully without crushing it. The batter contains eggs and gluten.