If you love simple and genuine fruit desserts, don’t miss the recipe for this peach and yogurt cake. Soft, fragrant, and irresistibly fruity, it is the perfect dessert to celebrate summer with taste and simplicity. It’s ideal for breakfast, a snack, or as a light dessert at the end of a meal, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Its preparation is simple and quick, perfect even for those with little kitchen experience who want to bring a cake that smells like home and sunshine to the table. In short… a cake that wins you over at the first bite thanks to its soft texture and delicate aroma. I hope it becomes one of your favorites! Personally, I am very grateful to my friend Martina for giving me this fantastic summer-flavored recipe.
Other peach desserts you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Peach and Yogurt Cake
- 2 1/2 cups all-purpose flour
- 3 eggs (medium)
- 3/4 cup sugar
- 1 cup plain yogurt
- 1/3 cup vegetable oil
- 3 yellow peaches
- zest of half a lemon
- 1 packet baking powder (16 g)
- sliced almonds
- powdered sugar (for decoration)
Tools
- 1 Bowl
- Electric whisk
- 1 Spatula
- 1 Sieve fine-mesh
- 1 Lemon grater
- 1 Springform pan 22/24 cm in diameter
Preparation of the Peach and Yogurt Cake
Wash the peaches, peel them, and cut them into cubes.
Wash the lemon very well and grate the zest from half of it with a citrus grater. Please make sure to use an organic, untreated lemon as the zest of regular lemons is not edible.
In a large bowl, put the sugar and eggs and beat them with the electric whisk until the mixture is light and frothy.
Add the yogurt and oil and mix again with the whisk.
At this point, gradually add the flour by sifting it together with the baking powder through a fine-mesh sieve. Carefully incorporate it by mixing with a spatula.
Then add the lemon zest and a third of the peach pieces, and give it a final mix.
Pour the batter into a 9-inch (22/24 cm) springform pan, distribute the remaining peach pieces over the surface, then add the sliced almonds.
Bake the peach and yogurt cake in a preheated convection oven at 340°F (170°C) for 45 minutes.
Remove from the oven and let it cool completely before transferring it to the serving plate and dusting it with powdered sugar. Enjoy! Paola
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