Poured Peach Cake without Eggs
A soft cake made without eggs with a delicious layer of peaches inside and topped again with slices of fresh peaches. A very simple recipe that is suitable for this period since we are in the peak of peach season. This cake is perfect for any occasion, from breakfast to dessert! If you want to make it a little lighter, you can replace the butter with seed oil! If you have peach trees or friends/relatives who give you peaches and you don’t know what to do with them, we recommend making peach and ginger jam!
Also try these recipes with peaches:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Poured Peach Cake without Eggs:
9-inch pan
- 4 peaches
- 1/4 cup sugar
- lemon juice
- 2 cups flour
- 3/4 cup sugar
- 1/3 cup potato starch
- 2/3 cup milk
- 1 fruit yogurt (Peach)
- 1/2 cup butter
- 1 packet baking powder
- lemon zest
- vanilla
Steps
The preparation of the Poured Peach Cake without Eggs is very simple and fast, watch the video HERE.
Preparation of peach filling:
In a saucepan, put the sliced peaches, the sugar, a bit of lemon juice, and cook for about 10 min, stirring occasionally.
During cooking, slightly mash the peaches.
Preparation of the base:
In a bowl, put the sugar, flour, potato starch, baking powder,
lemon zest, vanilla flavor, and mix. Add the yogurt, milk, and melted butter.
Mix well. Place about half of the obtained mixture in the pan, spread and level it. Bake at 350°F for about 10 min.
After about 10 min, remove from the oven and immediately place the prepared peach filling. Spread and level it. Put the remaining mixture on top, covering the entire surface well. Take two peaches and slice them.
then place them on top. Bake at 350°F for another 30/40 min approximately.
enjoy your meal!
