Peach Cake

Ingredients

• 175 g butter
• 120 g sugar
• ½ orange's grated peel
• 3 eggs
• 75 g wholemeal spelled flour
• 75 g spelled flour
• 1 teaspoon baking powder
• 80 g natural yogurt
• 3 peaches, skinned, cut into wedges

Directions

Dip the peaches in boiling water for about 30 seconds, remove with a slotted spoon and rinse under cold water. Remove the skin, core the peaches and cut them into wedges.
Preheat the oven to 180°C top/bottom heat. Beat butter, sugar and grated orange peel until very creamy until a whitish mixture forms (approx. 5-7 minutes). Beat in the whole eggs one at a time (only one at a time until a homogeneous mixture is formed, only then add the next egg).
Then stir in the flour sifted with baking powder and the yogurt. Pour the mixture into a greased form or one lined with baking paper (springform pan approx. 25 cm in diameter or rectangular baking pan approx. 24x18 cm) and layer the sliced peach pieces on top.
Bake in the preheated oven at 180°C for approx. 50 minutes on the middle rack (needle test!). If the cake browns too quickly, cover it with aluminum foil.