Course: dessert
Difficulty: easy
Portions: 4
Time: 20′ prep. 45′ cooking
INGREDIENTS
200 g of 00 flour
150 g sugar
3 eggs
100 ml seed oil
100 ml white yogurt
1 sachet of baking powder
1 pinch of salt
1 teaspoon vanilla extract
4 ripened peaches
50 ml Storica Riserva Cognac Cask
50 g sugar
Juice of 1 lemon
Powdered sugar (optional)
METHOD
Step 1
Slice thinly and place the already washed and peeled peaches in a bowl. Add the lemon juice, brandy and sugar. Mix well and let soak for at least 30 minutes. Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs with the sugar until light and fluffy. Add the seed oil and yogurt, continuing to mix. Combine the vanilla extract. Sift the flour with the baking powder and pinch of salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until smooth.
Step 2
Grease and flour a cake pan (diameter about 24 cm). Pour half the dough into the cake pan and level it with a spatula. Spread the macerated peaches evenly over the dough. Pour the rest of the dough over the peaches, trying to cover them completely.
Step 3
Allow the cake to cool completely in the cake pan. Once cooled, transfer the cake to a serving plate. Sprinkle with powdered sugar, if desired.
Peach and schnapps cake can be served alone or accompanied by a scoop of vanilla ice cream or whipped cream. It is perfect for a snack or as a dessert after a meal.