John Myers
Ingredients for 1 servings:
- 175 g butter, soft
- 120 g sugar, fine
- ½ orange(s), organic, grated peel
- 3 eggs
- 75 g wholemeal spelt flour
- 75 g spelt flour, fine
- 1 tsp baking powder
- 80 g natural yogurt
- 3 peaches (approx., depending on size), skinned, cut into wedges
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
fine cake with spelt flour
Immerse the peaches in boiling water for about 30 seconds, lift them out with a slotted spoon, and refresh them under cold running water. Peel the skin, pit the peaches, and cut them into wedges. Preheat the oven to 180°C (top/bottom heat). Beat the butter, sugar, and grated orange zest until very creamy and form a whitish mixture (about 5-7 minutes). Beat in the whole eggs, one at a time (one at a time until the mixture is smooth, then add the next). Then stir in the flour sifted with baking powder and the yogurt. Pour the mixture into a greased or parchment-lined dish (springform pan approx. 25 cm in diameter or rectangular baking dish approx. 24×18 cm) and layer the sliced peach pieces on top. Bake in the preheated oven at 180°C for about 50 minutes on the middle rack (use a needle to check for browning). If the cake browns too quickly, cover with aluminum foil.
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