- 250g Flour
- 6 Nectarines or peaches
- 150g Sugar
- 2 Medium eggs
- 50g Butter
- 0,5g Vanillina powder
- Lemon’s zest
- 160g Baking Powder
- 150ml Whole Milk
- Butter and flour to grease the mould
- 2 Tablespoons Sugar (for the peaches)
In a bowl whip the whole eggs with 150g sugar until they are white and fluffy (it will take about 10 minutes).
In another bowl, sift together the vanilla powder, the flour, the baking powder and pour them, little by little, over the eggs.
Mix the melted butter, lemon zest and milk into the mixture, always mixing gently from the bottom up. Add 2 peeled and diced peaches to the mixture
Wash, peel and cut the other peaches into thin slices.
Grease and flour a 22 cm cake pan, pour the mixture into it, level well with the back of a spoon and place the peach slices on the surface. Sprinkle the surface of the cake with 2 tablespoons of sugar and bake the cake in a preheated oven at 180 ° for about 1 hour (always do the toothpick test.