This recipe is very easy to replicate because with a few seasonal ingredients you will prepare a soft and delicious cake, suitable for summer breakfasts but also for the most delicious snacks.
INGREDIENTS
4 not too ripe peaches
3 medium eggs
160 g of whole cane sugar
200 g of flour
1 glass of Basso Olive Oil
10 g of yeast
70 g of white yogurt
METHOD
In a fairly large bowl, whisk the whole eggs with the Basso Olive Oil until lightly creamed. Continue to whisk adding first the yogurt and then the sugar and flour combined with the baking powder. Once the mixture is smooth and free of lumps, add the peaches, peeled and cut into pieces; butter and flour a mold of about 22 cm and fill it with the mixture. Bake at 180° for about 50 minutes.
RECCOMENDED OIL
It’s important to use a light oil with a low-pungent taste. Basso Olive Oil gives this recipe the right balance between flavor and lightness thanks to its neutral taste that makes it perfect not only for the preparation of desserts in place of butter, but also for the preparation of sauces and canned vegetables in oil.
