Creamy Peach Cake

The creamy peach cake is a delicious dessert, perfect for the summer season when peaches are at their full flavor. Here is the recipe with an Italian twist:

Ingredients

• 150 g of sugar
• 3 eggs
• 150 g of all-purpose flour
• 1 packet of baking powder
• 500 ml of milk
• 1 packet of vanillin
• A pinch of salt
• 30 g of melted butter
• 4-5 ripe peaches (fresh or in syrup)

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. In a large bowl, beat the eggs with the sugar until you get a frothy and light mixture.
3. Add the sifted flour, vanillin, and baking powder. Mix well to avoid lumps.
4. Gradually add the warm milk, continuing to stir, then the melted butter and a pinch of salt.
5. Pour the mixture into a previously buttered and floured cake pan.
6. Cut the peaches into slices (if using canned, make sure to drain them well) and arrange them on the surface of the batter, pressing them down slightly.
7. Bake for about 40-50 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
8. Let the cake cool completely before unmolding it.

For an extra Italian touch, you could sprinkle the surface of the cake with some crushed amaretti before baking, to add crunchiness and an additional layer of flavor.

Curiosity

The peach is a fruit that is appreciated in many ways in Italy, from jams to fresh desserts like this cake. In the summer, Italian peaches reach high quality and are often used in pastries. Depending on the region, you can find versions of this recipe that include amaretti cookies, typical liqueurs, or custard cream.