The cake with peaches is a classic summer pie that makes it ideal for breakfast and snacks, also suitable for those who are intolerant to milk being prepared without the use of butter or milk. Let’s make it together.
Ingredients
- 200 grams of sugar
- 200 grams of flour 00
- 3 eggs
- 3 peaches
- 100 ml of seed oil
- 1 lemon zest
- 3 teaspoons of baking powder
- Salt to taste
How to make peach pie
First of all, peel and cut the peaches into small pieces. Leave them in a colander to drain.
Beat the eggs with the sugar until they form a light and fluffy mixture. Add the oil and lemon zest. Then gradually add the flour and the sifted yeast.
Dry the peach pieces with kitchen paper, pass them in the flour so that they do not go to the bottom of the cake and add them gently with a wooden spoon to the mixture.
Pour all the dough into a well greased and floured 22 cm diameter cake pan. Bake in a static oven at 180 ° C for 40 minutes.
Note
If you prepare the cake when the peaches are out of season, you can use canned peaches instead of fresh ones.
Peach Pie Recipe Paula Deen
Equipment
- Oven
Ingredients
- 200 grams of sugar
- 200 grams of flour 00
- 3 eggs
- 3 peaches
- 100 ml of seed oil
- 1 lemon zest
- 3 teaspoons of baking powder
- Salt to taste
Instructions
- First of all, peel and cut the peaches into small pieces.Leave them in a colander to drain.
- Beat the eggs with the sugar until they form a light and fluffy mixture. Add the oil and lemon zest. Then gradually add the flour and the sifted yeast.
- Dry the peach pieces with kitchen paper, pass them in the flour so that they do not go to the bottom of the cake and add them gently witha wooden spoon to the mixture.
- Pour all the dough into a well greased and floured 22 cm diameter cake pan. Bake in a static oven at 180 ° C for 40 minutes.
