Ingredients: Per 6 servings
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2/3 cup sugar
- 1/3 cup butter
- 1 package vanilla powder (or vanilla extract)
- 4 white peaches
- ½ cup yogurt
- 2 tablespoons breadcrumbs
- salt to taste
- 3 eggs
- confectioners sugar to taste
Before you prepare the cake, soften the butter at room temperature for about 30 minutes.
In a large bowl, beat butter with 1/3 cup sugar, then incorporate the egg yolks.
In another bowl, whisk the egg whites until they form sift peaks, then fold them into the other mixture.
Mix the flour with the baking powder, vanilla and a pinch of salt. Add the dry ingredients to the wet ones, stirring with a whisk or a wooden spoon, making movements from the bottom up.
Once the cake batter is well-mixed, add the yogurt and peaches, peeled and diced.
Butter cake pan and dust it with breadcrumbs. Add the batter and cook the cake in a 350 ° F for 35 minutes.
Once ready, remove the cake from the oven, turn it upside down on a serving dish and, once cool, the cake may be served dusted with powdered sugar.
Fresh and refreshing, peaches, like many other foods, were introduced to Europe by Alexander the Great after the conquest of Persia by his army.
The peach tree is originally from China and was exported to Persia by some nomadic populations.
From there, peaches spread to countries bordering the Mediterranean such as Greece, Rome and Egypt, where they were considered the sacred fruit of Harpocrates, the God of childhood, and since the first century AD in Roman territory.
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